Edamame with Tomatoes & CilantroSubmitted by soaraway
Makes 4 servings
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This is a very flexible recipe. Add the tomatoes early for a saucy dish or late for a salad-like dish. You can also add in other cooked vegetables, such as corn kernels, cubed eggplant, summer squash, chopped cauliflower, or broccoli. You can also use other beans instead of edamame, such as lima, fava, or cranberry beans.
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Ingredients
| 2 |
tbsp extra virgin olive oil |
| 3 |
scallions |
| 1 |
tbsp garlic |
| 1 |
tsp ground cumin |
| 1 1/2 |
cups tomato |
| 2 |
cups edamame |
| 1 |
pinch salt |
| 1 |
pinch pepper |
| 1/4 |
cup fresh cilantro |
Directions
- chop 1 small onion or 3 scallions
- mince garlic
- chop tomatoes
- chop cilantro
- heat olive oil in skillet over medium-high heat
- add onion & garlic and cook, stirring occasionally until onion is soft (approx. 3 minutes)
- add cumin & tomatoes and cook approx. 10 minutes until tomatoes break apart
- stir in edamame
- sprinkle with salt & pepper
- cook until edamame are tender (5-7 mins)
- sprinkle with cilantro
Categories
Beans, Side Dish, Asian, Vegetarian, Kosher
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Serving Size 205.6g |
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Amount Per Serving |
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Total Carbohydrates 18.1g 6%
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| Vitamin A 18% |
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Vitamin C 79% |
| Calcium 28% |
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Iron 29% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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