Tomato, Edamame and Corn Saute with Cumin and Cilantro

Ingredients

• 1 tablespoon vegetable oil
• 3/4 cup finely chopped onion
• 1 3/4 teaspoons ground cumin
• 1 garlic clove
• minced
• 1 14 1/2-ounce can diced tomatoes in juice
• 2 cups shelled cooked edamame beans (from about 26 ounces of pods)
• 1 cup frozen corn kernels
• 1/2 cup canned vegetable broth
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onion; saute until golden, about 5 minutes.
3. Add cumin and garlic; stir 1 minute.
4. Add tomatoes with their juices; bring to boil.
5. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes.
6. Stir in edamame, corn and broth.
7. Simmer until most broth is absorbed, about 6 minutes.
8. Season with salt and pepper.
9. Transfer to bowl.
10. Sprinkle with cilantro and serve.