Edamame Succotash

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• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 bag (1 pound) shelled edamame (soybeans), thawed
• 1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
• 2 large ripe tomatoes, diced
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup minced fresh basil

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.

Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the basil.

My friend Happy Dash sent me this Summer recipe and it made me so happy! It was light and refreshing! I served it as a side dish to pork on day one, and then stirred in cold shrimp & mozzarella cubes to the leftovers for a nice lunch!

This recipe is linked to Tasty Tuesday at Balancing Beauty & Bedlam