Summer Succotash with blueberries

1 1/4 cup cut green beans
2 cups corn
1 medium sweet onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1 pint blueberries
2 Tbsp Extra Virgin Olive Oil
2 Tbsp white wine vinegar
1/2 tsp crushed hot red chili flakes
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 cup chopped hazelnuts

Toast hazelnuts in saute pan and set aside.
In a large non-stick skillet, lightly sprayed with cooking spray, add sliced onions and green beans. Cook and stir about 10 minutes. Add corn, cook and stir an additional 5 minutes.
In a large bowl combine olive oil and white wine vinegar. Transfer beans, onions and corn to bowl and stir to coat. Season with salt and pepper, add the red chili pepper flakes and basil. Stir to blend. Add blueberries and hazelnuts and toss just to blend.