Edamame and Roasted Corn Succotash

Made some yummy succotash tonight. This is a slightly adapted version of this recipe from a detox that my husband did. Tasty and nutritious. 

Here's the recipe.

Ingredients

• ¾ cup frozen edamame
• ½ cup frozen corn, cooked and drained
• ½ red bell pepper, diced
• ¼ red onion, diced
• 1/4 jalapeno, diced
• 1 Tbsp. rice vinegar
• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh lime juice
• 2 Tbsp. fresh cilantro
• Himalayan salt and herbal seasoning (to taste)

Directions

Preheat oven to 400° F and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden. Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside. Sauté onion, shallot, and bell pepper in olive oil for 10 minutes or until soft.

Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasoning. Serves 1.

If you're following the 21 Day Fix Portion Fix eating plan this equals 1 yellow, 1 green, one tbsp