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Edamame-Corn Toss

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  • Prep 25 min
  • Total 25 min
  • Servings 7
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Calorie Smart, Fast
By Betty Crocker Kitchens
Updated Feb 21, 2017
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Ingredients

  • 2 slices thick-sliced bacon, cut crosswise in half
  • 1/2 cup chopped red bell pepper
  • 1 1/2 cups frozen shelled edamame (green) soybeans, thawed
  • 2 1/2 cups frozen whole kernel corn, thawed
  • 1/2 cup half-and-half
  • 2 tablespoons chopped fresh oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  • 1
    In 2-quart saucepan, cook bacon over medium-high heat until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon drippings in saucepan.
  • 2
    Cook bell pepper in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Add edamame and corn; cook 3 minutes, stirring occasionally. Stir in half-and-half, oregano, salt and pepper.
  • 3
    Cover and cook 5 to 6 minutes longer, stirring occasionally, until vegetables are tender. Stir in bacon.

Nutrition

140 Calories, 6g Total Fat, 7g Protein, 16g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/2 Cup)
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
170mg
7%
Potassium
350mg
10%
Total Carbohydrate
16g
5%
Dietary Fiber
3g
14%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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