Heart Healthy Recipes

Island Grilled Chicken with Edamame Salsa

Ingredients:
2 tablespoons, olive oil
1 small red onion, small diced
½ bag frozen shelled Edamame, thawed
1 11-oz. can Mexicorn, drained and rinsed (or use 1 can corn)
1 large plum tomato, medium diced
¼ cup cilantro, chopped
2 scallions, thinly sliced
pinch kosher salt
pinch pepper

Directions:
In medium sauté pan over medium-high heat, cook red onion with olive oil for 3 minutes. Add the Edamame and sauté 3 minutes. Add corn and cook 3 minutes. Stir in tomatoes, scallions, cilantro, salt and pepper and sauté 1 minute.

This dish can be served hot or cold.

Nutritional information per ½ cup portion:
130 Calories, 5 g Fat (.5g saturated), 16 g Carbohydrates, 4 g Fiber, 6 g Protein.

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