Edamame Succotash

Prep: 20 min., Cook: 15 min. Edamame is just a fancy word for heart-healthy soybeans--used here in place of traditional lima beans. Look for them in the frozen vegetable case.

Yield: Makes 8 servings

Ingredients

• 1  medium onion, chopped
• 2  tablespoons  canola oil
• 1  medium-size orange bell pepper, seeded and diced
• 1  medium-size red bell pepper, seeded and diced
• 1  medium-size yellow bell pepper, seeded and diced
• 2 1/2  cups  frozen whole kernel corn
• 1/2  cup  chicken broth
• 1  (16-oz.) package frozen edamame, thawed
• 1  tablespoon  butter
• 1  tablespoon  chopped fresh mint
• Salt and pepper to taste

Preparation

1. Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.

2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.