Skillet sweet potato and onion edamame salad

Prep time: 15 min | Cook time: 25 min | Makes: 8 cups (2 L) or 6 servings

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Nutritional Information

Skillet sweet potato and onion edamame salad

Prep time: 15 min | Cook time: 25 min | Makes: 8 cups (2 L) or 6 servings
Skillet sweet potato and onion edamame salad

Enjoy this salad warm or cold, it’s sure to become a favourite.

Recipe developed by Emily Richards, PH Ec.© Heart and Stroke Foundation 2012.

  • 1 cup (250 mL) sodium reduced vegetable broth
  • 2 sweet potatoes, peeled and chopped (about 1 1/2 lb/ 750 g total)
  • 1 small red onion, cut into thin wedges
  • 1 tbsp (15 mL) canola oil
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 2 cups (500 mL) shelled frozen edamame
  • 1 cup (250 mL) frozen corn
  • 1 red pepper, chopped
  • 1/2 tsp (2 mL) grated lime rind
  • 1 tbsp (15 mL) lime juice

Directions

  1. In a large deep nonstick skillet bring broth to a simmer; add sweet potatoes and onion. Cover and steam for about 15 minutes or until tender but firm. Uncover and drizzle with oil and increase heat to medium high.
  2. Add jalapeno, garlic and 2 tbsp (25 mL) of the cilantro and stir to combine; cook for 2 minutes. Stir in edamame, corn and red pepper; cover and reduce heat to medium-low. Cook for about 8 minutes or until edamame is hot, tender but firm when tested. Remove from heat and stir in lime rind and juice. Sprinkle with remaining cilantro before serving.

Tip: Salad can be covered and refrigerated for up to 2 days.

Posted: January 2013

per serving 

  • Calories 190
  • Protein 7 g
  • Total Fat 5 g
    • Saturated Fat 0 g
    • Cholesterol 0 mg
  • Carbohydrates 33 g
    • Fibre 6 g
    • Sodium 111 mg
  • Potassium 548 mg

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