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Tomato, Edamame and Corn Saute with Cumin and Cilantro

Source of Recipe


lindrusso






List of Ingredients



• 1 tablespoon vegetable oil
  
• 3/4 cup finely chopped onion
  
• 1 3/4 teaspoons ground cumin
  
• 1 garlic clove, minced
  
• 1 (141/2-ounce) can diced tomatoes in juice
  
• 2 cups shelled cooked edamame beans (from about 26 ounces of pods)
  
• 1 cup frozen corn kernels
  
• 1/2 cup canned vegetable broth
  
• 2 tablespoons chopped fresh cilantro
  






Instructions



1. Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
   
   
2. Makes 6 (side-dish) servings.
   
   
3. Per serving: calories, 137; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 0