This current twist to a traditional Southern side dish is perfect with grilled chicken, fish and pork, using Japanese-style soybeans for color and crunch.
1 Tbsp. olive oil
1 medium onion, chopped
1 yellow bell pepper [or red bell pepper], chopped
2 cloves garlic, minced
1 can (14.5oz.) Del Monte® Diced Tomatoes, not drained
1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained
2 cups frozen edamame, thawed
1 tsp. dried thyme
Salt and black pepper, optional
hot sauce, optional
Heat oil in a large skillet over medium heat. Cook onion, bell pepper and garlic 4 to 5 minutes or until tender. Stir in tomatoes, corn, edamame and thyme.
Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes or until heated through. Season to taste with salt, pepper and hot sauce, if desired.
Cook Time: 20 minutesView Recipe
Cook Time: 30 minutesView Recipe
Cook Time: 20 minView Recipe
Cook Time: 35 min.View Recipe
Cook Time: 2 minsView Recipe