Protein-rich edamame makes this salad a nutritious meal, especially when paired with whole-grain bread.

Source: Midwest Living
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Ingredients

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Directions

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  • Heat oil and crushed red pepper in a large skillet over medium-high heat for 1 minute. Add edamame, corn and red sweet pepper. Cook and stir for 4 minutes. Add green onion; cook and stir for 3 to 4 minutes or until vegetables are tender. Add lemon juice, parsley, mint and 1/4 teaspoon salt. Stir to combine; remove from heat.

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  • Arrange tomato slices on salad plates or a platter. Sprinkle with remaining 1/4 teaspoon salt. Spoon warm vegetables over tomatoes. Sprinkle with black pepper.

Nutrition Facts

188 calories; 10 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 0 mg cholesterol; 211 mg sodium. 583 mg potassium; 19 g carbohydrates; 5 g fiber; 7 g sugar; 8 g protein; 0 g trans fatty acid; 1409 IU vitamin a; 43 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 214 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

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