Herbed Corn & Edamame Succotash

1 1/2 cups frozen or fresh shelled edamame
1/2 Tbsp olive oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 Tbsp minced garlic
2 cups corn kernels
3 Tbsp dry white wine
2 Tbsp rice vinegar
1 1/2 tsp dried parsley
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

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

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.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Yield: 6 Servings (3/4 cup per serving)

Number of Servings: 6

Recipe submitted by SparkPeople user SLJGEMINI75.