Tomato Edamame And Corn Sauté With Cumin And Cilantro Recipes

EDAMAME SALAD RECIPE WITH CORN AND TOMATOES

Edamame Salad Recipe with Corn and Tomatoes image

Edamame salad with corn and tomatoes is my favorite salad recipe of ALL TIME. This delicious dish is a crowd-pleaser, enjoyed any time of the year.

Provided by Megan Porta

Categories Salad

Number Of Ingredients 10

Ingredients

2 cups frozen corn kernels
14 oz frozen shelled edamame
1 pint cherry or grape tomatoes (halved)
1 bunch green onions (sliced)
1/4 cup cilantro (chopped)
3 cloves garlic (minced)
1/4 cup lime juice
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper (to taste)

Steps:

Bring a large saucepan filled half with water to a boil. Add corn and edamame and boil for 3 minutes. Drain and rinse with cold water. Pour corn and edamame into a large bowl and add tomatoes, green onions, cilantro, garlic, lime juice, olive oil, red wine vinegar, salt and pepper.
Mix well, cover and refrigerate until ready to serve. Tastes best when made the night before!

Nutrition Facts : Calories 142 kcal, Carbohydrate 15 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

EDAMAME AND CORN SALAD

Edamame and Corn Salad image

A wonderful summer salad. Tastes especially good with fresh edamame.

Provided by Carla W

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

Steps:

Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g

SOUTHWESTERN SAUTEED CORN

Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO, EDAMAME AND CORN SAUTé WITH CUMIN AND CILANTRO

Tomato, Edamame and Corn Sauté with Cumin and Cilantro image

Categories Bean Herb Soy Tomato Vegetable Side Sauté Vegetarian Corn Summer Vegan Cilantro Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 6 (side-dish) servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
3/4 cup finely chopped onion
1 3/4 teaspoons ground cumin
1 garlic clove, minced
1 14 1/2-ounce can diced tomatoes in juice
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1 cup frozen corn kernels
1/2 cup canned vegetable broth
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

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