Photo: Jennifer Causey
Active Time
15 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 1 cup)

We’re ready for the glories of summer produce, but since it’s not quite the season, frozen vegetables and year-round grape tomatoes do the job wonderfully. Edamame replaces lima beans in traditional succotash for a boost of plant-powered protein. Feta adds a hit of salty tang, while fresh herbs lend an earthy flavor. This vibrant, vegetarian main comes together in a tasty 20-minute snap—though it also holds up well when prepared the night before. Brimming with 7 grams of fiber per serving and an array of colors and textures, this dish is perfect for a light yet satisfying meal.

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.

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