Herbed Corn and Edamame Succotash

You know that Al and I love our vegetables, but I often get tired of the same old same old.  Although Al complains bitterly about never getting the same dish twice, I have no problem with something new.

You also know that I am also on the constant lookout in eating healthy and making improvements in this regard.  For this reason I bought a bag of frozen edamame still in the shell.  I had heard of them but had never seen or eaten them before.  But I do know they are good for you, for instance did you know that edamame are easy to digest and are extremely high in protein.  A half cup has 16 grams of protein.  If you are looking at reducing your red meat intake this sounds like a pretty good alternative.

This dish is easy to prepare, although,I would buy shelled edamame next time to save me the work of shelling.  It is wonderfully different from my usual side dishes and delicious!

Ingredients
1 1/2 cups frozen or fresh shelled edamame
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  (I used wine)
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
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 and the edamame.  Cook stirring frequently, for 4 minutes.  Remove from heat.  Stir in vinegar, parsley, basil, salt and pepper.  Serve immediately.

Can be kept, covered, in the fridge for up to 2 days.