​OccuGardens

Ingredients

1 tablespoon olive oil

1 medium yellow onion, chopped (about 1 cup)

2 cups frozen shelled edamame, thawed

1 1/2 cups frozen corn kernels, thawed

1 cup grape tomatoes, halved lengthwise

1 ounce feta cheese, crumbled (about 1/4 cup)

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons sherry vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

How to Make It

Step 1

 

1. Heat a large nonstick skillet over medium-high. Add oil to pan; swirl to coat. Add onion, and cook, stirring occasionally, until tender, about 4 minutes.

Step 2

 

2. Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes. Remove from heat. Transfer to a bowl; cool 10 minutes. Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper.