Edamame Succotash

• 1 medium onion, diced
• 1 tablespoon canola oil
• 1 medium orange bell pepper, seeded and diced
• 1 medium red bell pepper, seeded and diced
• 1 medium yellow bell pepper, seeded and diced
• 2 1/2 cups frozen whole kernel corn
• 1/2 cup chicken broth
• 1 (16 ounce) package frozen edamame, thawed
• 2 tablespoons fresh parsley, chopped
• salt and pepper, to taste

1. Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
2. Add bell peppers and corn and cook 5 more minutes or until tender.
3. Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
4. Stir in edamame, cook 3 minutes.
5. Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.

onion, canola oil, orange bell pepper, red bell pepper, yellow bell pepper, kernel corn, chicken broth, frozen edamame, fresh parsley, salt

Taken from www.food.com/recipe/edamame-succotash-230481 (may not work)