Succotash

Grocery list:
1 tbs Earth Balance coconut spread
1 tbs olive oil
1/2 red onion, diced
1 tsp minced garlic
12oz frozen edamame, thawed (many recipes call for frozen lima beans, I just happen to prefer edamame)
1 C cherry tomatoes, halves (I used yellow grape tomatoes because thats what we had on hand-it’d be a bit more visually appealing with the red cherry’s though…)
2 tbs chopped fresh flat leaf parsley
2 tbs chopping fresh basil
1 tbs balsamic vinegar
Drizzle good quality thick balsamic vinegar (we use this one)

In a large cast iron skillet – heat coconut spread + olive oil over medium heat. Add onion and saute until tender and just starting to brown, about 7 minutes. Add garlic, saute an additional minute. Stir in edamame, saute another 5 minutes. Add corn and tomatoes, saute until just heated through. Remove from heat, add balsamic vinegar, parsley + basil – give a good toss. I prefer this served chilled, so just prior to serving drizzle w/ thick balsamic. Enjoy!