Total Time

　　17-22 minutes

　　Make this salad for lunch but serve it hot at dinner first. To give kids extra protein at lunch, add 1/2 cup finely chopped cold cooked chicken and round it out with a small whole-wheat roll and an apple.

　　

Ingredients

Makes 10 servings (about 5 cups)

　　2 tablespoons extra-virgin olive oil

　　1 medium onion, chopped

　　1 bag (1 pound) shelled edamame (soybeans), thawed

　　1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)

　　2 large ripe plum tomatoes, diced

　　1 1/4 teaspoons kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 cup minced fresh chives or basil

　　

Step 1

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.

　　

Step 2

Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.

　　

Nutrition Per Serving

Nutritional analysis per 1/2 cup serving: 130 calories

　　5g fat (.5g saturated)

　　16g carbohydrates

　　4g fiber

　　6g protein

　　#### Nutritional analysis provided by _Real Food for Healthy Kids_

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/622186/2?mbid=HDEPI) ›

　　Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.