Steps:
- 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. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Herbed-Corn-Edamame-Succotash-recipe-9741.aspx#ixzz2XKHf9DsC
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