Ingredients

• 2 cups edamame pods
• 1 tablespoon canola oil
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 cups corn kernels
• 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
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Directions

1. Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes. Drain and when cool enough to touch, pop the bean out fo the pods. Put the beans aside and compost the pods.
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.

Credit:

from Eating Well, Sept. 2004