Recipe of the Month- Corny Soybean Salad

1 1/2 cups/ 375ml	frozen edamame (uncooked soybeans)
1/2 cup/ 125ml	dry small shell pasta
2 tsbsp/ 30ml	olive oil
1/2	red bell pepper, diced
1/2 cup/ 125ml	sweet onion, diced
2 cups	corn kernels (about 4 ears)
2 tbsp/ 30ml	water
2 tbsp/ 30ml	fresh lemon juice
2 tbsp/ 30ml	fresh basil, chopped
1/4 tsp/ 1.25ml	red pepper flakes
1/4 cup/ 60ml	parmesan cheese, freshly grated

1. Cook edamame and pasta according to package directions; drain well, toss with 1tbsp/15ml of oil and set aside.
2. Heat remaining oil in a large nonstick skillet over medium heat; add bell pepper and onion and cook about 2 minutes.
3. Stir in corn, water, edamame and pasta; cook, stirring frequently for 4-5 minutes.
4. Remove from heat and stir in lemon juice, basil and red pepper flakes. Grate Parmesan on top and serve immediately.

Edamame: bright green uncooked soybeans- 1/2 cup/ 125ml is a meal in itself, with 8g protein, 9g complex carb, 4g fibre and 3g fat per 100 calories.

Nutrition facts:
Makes 6 1-cup/250ml servings.
Amount per serving:

• Calories- 200
• Total fat- 8.6g
• Sodium- 95mg
• Total carb- 23g
• Fibre- 4.7g
• Protein- 11.6g

Source: Personal Best, Body Bulletin Canada

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Note: I haven't tried it yet!