1 ½ cups frozen or fresh shelled edamame (see Ingredient Note)
1 tablespoon canola oil
½ cup chopped red bell pepper
¼ cup chopped onion
2 cloves garlic, minced
2 cups fresh corn kernels (from 4 ears)
3 tablespoons dry white wine or water
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 1 teaspoon dried
½ teaspoon salt
Freshly ground pepper to taste
1. Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
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.
Cover and refrigerate for up to 2 days.