Ingredients

2 t. olive oil

1/3 c. chopped red onion

1 c. frozen (thawed) shelled edamame

1 c. fresh or frozen (thawed) corn kernels

1/2 c. chopped roasted red bell pepper

1 t. sherry vinegar

salt and pepper to taste

Preparation

Heat the oil in a large non-stick skillet over medium-high heat. Add the onion and saute for 2 minutes until slightly softened, but not brown. Add the edamame, corn and roasted red pepper. Stir to combine, cooking 3-5 minutes longer until warmed through. Remove from heat and add vinegar, salt and pepper.