Ingredients
- 2 Tbsp olive oil
- 1 medium red onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 2 cups edamame fresh or frozen shelled
- 2 cups corn kernals
- coarse salt and freshly ground black pepper
- 2 Roma tomatoes diced
- 1/4 cup Sriracha
- 1/4 cilantro chopped
- 2 Tbsp lime juice or apple cider vinegar
- 1 Tbsp soy sauce or Bragg liquid aminos
Servings: servings
Units:
Instructions
- Heat 1 tablespoon of the oil in a cast-iron or nonstick skillet over medium heat. Add the onion and bell pepper and sauté until softened, 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Let cool to room temperature.
- In a medium saucepan, bring 1/2 inch of water to a simmer over medium heat. Add the edamame and season lightly with salt and pepper. Cover and cook until just tender and heated through, about 4 minutes. Drain well and let cool to room temperature.
- Add the onion mixture, corn, tomatoes, Sriracha, cilantro, vinegar, liquid aminos, and remaining tablespoon of oil and mix well. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes. Taste just before serving and add more vinegar or Sriracha if desired. Serve garnished with cilantro sprigs.
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