Based on the recipe from Cooking light , I made this edamame succotash for dinner at our friends and it was a hit. We enjoyed it with a delicious tri tip and steamed beets.

It was super simple and I only changed a few things. I also doubled the recipe to make enough for 5-10 people.

Ingredients

• 2 tablespoon olive oil

• 1 large yellow onion, chopped

• 2 cups frozen shelled edamame, thawed

• 2 ears of corn boiled and cut off the cob

• 1 1/2 cups of grape tomatoes, halved

• 1/4 cup of feta cheese

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoons white wine vinegar

• salt and pepper to taste

Directions

1. Boil corn for about 15 mins and let cool,

2. while the corn is cooking, heat a large nonstick skillet over medium-high heat with oil and add onion for about 5 minutes

3. Add edamame and cook for about 2 minute then remove from heat. Transfer to a bowl; cool 10 minutes.

4. white its cooling cut the corn off the cob and then add the remaining ingredients to the bowl (tomatoes, feta, dill, parsley, vinegar, salt, and pepper.)