• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 2 tablespoons soy sauce
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges
• Cooked white rice, if desired
Prep Time: 20 Min
Total Time: 30 Min
In 12-inch skillet, heat olive oil over medium-high heat. Add corn, green onion whites, thawed edamame and salt. Cook 5 to 7 minutes, stirring frequently, until browned in spots. Add garlic, tomatoes and soy sauce; heat to simmering. Reduce heat to low; cook 3 to 5 minutes or until thickened.
Top with green onion greens and cilantro; serve with lime wedges over rice.
Leftover succotash makes a great addition to the lunch box since it’s also delicious cold.