Skillet sweet potato and onion edamame salad | Heart and Stroke Foundation

Ingredients

• 2 sweet potatoes, peeled and chopped (about 1 1/2 lb/ 750 g total)
• 1 small red onion, cut into thin wedges
• 1 jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1/4 cup (50 mL) chopped fresh cilantro
• 1 red pepper, chopped
• 1/2 tsp (2 mL) grated lime rind
• 1 cup (250 mL) sodium reduced vegetable broth
• 1 tbsp (15 mL) canola oil
• 2 cups (500 mL) shelled frozen edamame
• 1 cup (250 mL) frozen corn
• 1 tbsp (15 mL) lime juice