Summertime succotash

5
1
1
Smartpoints value per serving
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
6
Difficulty
Easy
Want to increase your intake of heart-healthy, protein-rich soy? Edamame is a great way to do it! The beans taste a little like lima beans only sweeter, and their texture is firmer. In addition to this one, you can use them in recipes that call for cooked beans, including soups, chilis, and bean salads. For the purposes of this recipe, however, they work alongside the sweet corn and tomatoes to contrast the savory sour cream, making a flavorful, warm salad-like dish. To make it even lower in SmartPoints value, you can even swap out the sour cream for non-fat, plain Greek Yogurt!

Ingredients

edamame (shelled)

2 cup(s)

corn

3 medium, husks and silk removed

olive oil

1 Tbsp

fresh cherry tomato(es)

1 cup(s), or grape tomatoes, halved

fat free sour cream

2 Tbsp

dried thyme

¼ tsp

basil

2 Tbsp, fresh

Instructions

  1. Bring a large saucepan of water to a boil. Add the edamame; reduce the heat and simmer until tender, about 5 minutes. Drain; let cool slightly.
  2. Meanwhile, cut the kernels from the ears of corn; discard the cobs. Heat the oil in a large nonstick skillet over medium heat. Add the corn and cook, stirring occasionally, until barely tender, 3 – 5 minutes. Stir in the edamame, tomatoes, sour cream, and thyme; cook just until heated through, about 2 minutes. Stir in the basil. Yields about 2⁄3 cup per serving.

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