RECIPE: Edamame Salad

From recipetips.com
Serves 6

Ingredients:

		1 tablespoon olive oil
		1 tablespoon butter
		10 ounces edamame, shelled (approximately 1 1/2 cups)
		1/2 sweet onion, chopped
		1 red bell pepper, chopped
		15 1/4 ounces (1 can) corn drained, or 1 ear of fresh sweet corn cut off the cob
		1 stalk celery, diced
		1 leek, sliced thin
		1 clove garlic, chopped
		1 tablespoon fresh oregano, chopped
		1/4 teaspoon cayenne pepper, or to taste
		1 tomato, diced
		salt and pepper to taste Procedure: Heat olive oil and butter over medium heat. When butter has melted, add edamame and stir to coat. Add the onion and sauté for five minutes. Add the bell pepper, corn, celery, leek and garlic. Sauté for another 5-10 minutes or until the vegetables are tender crips, not mushy. Stir in the oregano and cayenne pepper. Season to taste with salt and pepper. Remove from heat. Gently fold in tomatoes right before serving.