Such a tasty side! The original recipe, from the internet by Jim Romanoff, The Associated Press, called for grilled corn and says it should be served hot. I used canned corn to speed things up and the leftovers the next day were so good that I may now use this as a perfect ‘make-ahead’ side.
1 can (12 oz/341 mL) kernal corn
1 1/2 c. frozen, shelled edamame, cooked as directed and drained
1 small red pepper, cleaned and diced
1 small red onion, diced
2–3 T. seasoned rice vinegar
1/2 t. salt
freshly ground pepper – to taste
In a large non-stick skillet over medium heat, saute the red pepper and onion for a few minutes in a bit of olive oil until softened. Stir in the corn and edamame and cook for a few more minutes.
Remove the pan from the heat, stir in the vinegar, salt and pepper and season to taste. Serve with just about anything!
- Category: Beans, Salad