Corn and Sweet Bean Sauté

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bag (12 oz) frozen corn

teaspoon butter or margarine

teaspoons canola oil

small onion, finely chopped (1/4 cup)

1 1/2

cups frozen shelled edamame (green soybeans)

1/2

cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)

1/4

teaspoon salt

1/4

cup slivered fresh basil leaves

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1

In 2-quart saucepan, heat 2 inches of water to boiling. Add corn; reduce heat. Simmer uncovered 5 minutes; drain. Rinse with cold water; drain and set aside.
2

In 10-inch skillet, heat butter and oil over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
3

Stir in edamame and broth. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until edamame are tender.
4

Stir in corn and salt. Cook 4 to 6 minutes, stirring occasionally, until corn is hot. Sprinkle with basil just before serving.

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Mild-flavored green soybeans or “sweet beans,” are a good source of heart-healthy soy protein. Find them in the freezer section of most supermarkets.
Serve this hearty side dish with barbecued chicken and cooked sliced beets tossed with a little reduced-fat vinaigrette dressing.

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Nutrition Information

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.