Herbed Corn And Edamame Succotash

• 1 c. shelled edamame
• 2/3 T. oil
• 1/3 c. chopped red bell pepper
• 1/4 c. chopped onion
• 1 1/3 cloves minced garlic
• 1 1/3 c. corn kernels
• 2 T. dry white wine or water
• 1 1/3 T. rice vinegar
• 1 1/3 T. chopped fresh parsley
• 1 1/3 T. chopped fresh basil, or 1 t. dried
• salt and pepper to taste

1. Cook edamame according to package directions, omitting salt. Drain well. Heat oil in non-stick skillet over medium heat. Add bell pepper, onion and garlic. Cook until veggies start to soften. Stir in wine or water, and edamame. Cook, stirring frequently, for 4 minutes. Remove from heat. Stir in vinegar, parsley, basil and salt and pepper. Serve immediately.

edamame, oil, red bell pepper, onion, garlic, corn kernels, white wine, rice vinegar, parsley, fresh basil, salt

Taken from www.epicurious.com/recipes/member/views/herbed-corn-and-edamame-succotash-1264528 (may not work)