2 cups edamame (fresh shelled, or frozen)
1 tablespoon canola or vegetable blend oil
1 clove garlic, minced
1 medium sweet onion (Vidalia works well), diced
1 red bell pepper, diced
3 cups (or one 24oz bag) sweet corn (frozen, thawed)
1 ½ tablespoons white wine vinegar
1 pint cherry tomatoes, halved
2 tablespoons parsley or basil, chopped
Salt and pepper to taste
Add the edamame to a medium saucepan, cover with water and add a generous pinch of salt.
Place the saucepan over a medium-high heat. Once at a boil, reduce the heat to medium and cook until tender (check the package of the edamame you are using to be sure, but this should be approximately 4-5 minutes). Drain and set aside.
Place a large pan over a medium-high heat and add the oil, garlic, onion, and bell peppers. Cook about 2 minutes, until just starting to brown but not yet soft.
Add the corn, edamame, and white wine vinegar and cook about 5 minutes.
Remove the skillet from the heat, add the tomatoes and herbs and season with salt and pepper to taste. Serve immediately.