Edamame Succotash Salad

• 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

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.
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.

extravirgin olive oil, onion, soybeans, frozen corn, tomatoes, kosher salt, freshly ground black pepper, fresh chives

Taken from www.epicurious.com/recipes/food/views/edamame-succotash-salad-243129 (may not work)