Warm Edamame and Tomato Salad
ingredients
1 T extra virgin olive oil
3-4 scallions, chopped
3 cloves of garlic, minced
2 cups edamame (fresh or thawed frozen)
1/8 t hot pepper flakes
1½ cups chopped ripe tomatoes
salt and ground black pepper
¼ cup chopped fresh cilantro leaves
directions
Heat the oil in a skillet over medium-high heat. Add the scallions and garlic and cook, stirring occasionally, for about 2-3 minutes or until the scallions are soft.
Stir in the edamame and hot pepper flakes. Sprinkle with salt and pepper. Cook for about 4-5 minutes.
Add the chopped tomatoes and stir to combine. Remove from heat. Taste and adjust the seasoning. Sprinkle with the chopped cilantro and serve.
(Adapted from a recipe found in Mark Bittman’s cookbook, “How To Cook Everything Vegetarian”)
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