YIELD: 6 cups; 12 (1/2 cup) servings
1 (16-ounce) bag frozen edamame (hulled green soybeans – if not available, substitute frozen baby limas)
1 (16-ounce) bag frozen sweet corn
1/4 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions
1/2 teaspoon salt (or to taste)
Dash pepper (optional)
In separate saucepans, prepare the edamame and corn according to package directions.
Drain and combine the two vegetables in one of the saucepans.
Meanwhile, in a small skillet, cook the red pepper in a tablespoon of water until tender.
Stir in the green onions, the stir the peppers and onions into the edamame and corn.
Season to taste with salt and pepper (if using).
Source: Amazing Meals, volume 2, by LuAnn Bermeo.