Ingredients

• 1 1/2 cups frozen or fresh shelled edamame, (see Ingredient Note)
• 1 tablespoon canola oil
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 cups fresh corn kernels, (from 4 ears)
• 3 tablespoon dry white wine, or water
• 2 tablespoon rice vinegar
• 2 tablespoon chopped fresh parsley
• 2 tablespoon chopped fresh basil, or 1 teaspoon dried
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.