Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.
Cook's Note:
Optional additions include diced ripe avocados, cooked quinoa, diced and seeded cucumber, diced sun-dried tomatoes, fresh diced tomatoes, or a can of diced fire-roasted tomatoes.
Nutrition Facts (per serving)
| 164 | Calories |
| 3g | Fat |
| 26g | Carbs |
| 10g | Protein |
