Edamame Succotash

WeightWatchers POINTS® value -- 2
Servings -- 5

Loaded with extra veggies, edamame replaced the traditional lima bean for a new twist that reminds me summer is on the way. This is one of my daughter's favorite recipes. You can replace the fresh tomatoes with diced canned. Delish with a side of cornbread.

Ingredients

1 1/2 cup edamame (shelled)

1 1/2 cup yellow corn

1 small stalk celery

1 medium onion

1 medium sweet red pepper

3 tomatoes

1 zucchini

1 clove garlic (or more to taste)

a splash of plain soymilk

Instructions

When using frozen edamame, boil according to package directions and set aside.

In a large skillet brushed w/grapeseed oil, saute the onion, pepper, zucchini, & celery until softened. Add seeded & diced tomatoes, cook till they begin to break down. Add corn, garlic and edamame, saute until heated thru. Finish with a splash of soymilk and salt to taste.