Corn Edamame Succotash - cooking recipe

Ingredients

1 tbsp olive oil
1 None red bell pepper, diced
1/2 cup red onion, sliced
1 (15.5 oz) can yellow corn, drained
2 cups shelled edamame beans, cooked
1/4 cup light Italian vinaigrette
2 tsp chopped mixed herbs, like parsley, oregano and rosemary

Preparation

In a skillet, heat oil over medium-high heat. Cook pepper, onion and corn for 3 mins, or until corn begins to brown.
Transfer to a bowl and mix in edamame, vinaigrette and herbs. Season. Serve warm or at room temperature.