Most kids like edamame, even those who wouldn’t touch a canned soybean.
Tags: Intermediate, 20 Mins, Side Dishes, Salads, Beans, Vegetables, Healthy Insider’s Report 2010, President's Choice Blue Menu, High Fibre, Vegetarian, Low Sodium| Serves: | 4 |
|---|---|
| Skill level: | Intermediate |
| Prep time: | 10 minutes |
| Cooking time: | 5 minutes |
| Total: | 15 minutes |
| 2 tsp (10 mL) | olive oil |
|---|---|
| 1 tsp (5 mL) | PC Blue Menu Lemon & Herb Seasoning Blend |
| 1 cup (250 mL) | PC Frozen Peaches & Cream Corn |
| 1 1/2 cups (375 mL) | PC Frozen Edamame Beans |
| Juice of half a lemon | |
| 1 pint (550 mL) | grape tomatoes, cut in half if average size and cut in quarters if large |
| thinly sliced red onion (optional) |
1. In large saucepan of boiling water, cook edamame and corn for 2 to 3 minutes or until
cooked through; drain and rinse under cold running water. Drain well and set aside.
2. In bowl, combine lemon juice and seasoning blend; let stand 2 to 3 minutes. Stir in edamame
and corn, tomatoes, red onions and olive oil.
| Per 1 cup (250 mL) serving: |
|---|
| 170 calories |
| 7 g fat |
| 10 mg sodium |
| 17 g carbohydrates |
| 9 g fibre |
| 10 g protein (includes 7.7 g soy protein) |
| High in Fibre |
