Corn and Edamame Salad

Directions

1. Place the edamame in a large saucepan and fill with salted water. Bring to a simmer over medium heat, and then cook for 5 minutes until tender, and drain.
2. Place the oil in a large sauté pan over medium-high heat and add the bell pepper, onion and garlic. Sauté the mixture for 3 minutes, and then add the corn, wine and edamame, and cook for an additional 4 minutes.
3. Remove the pan from the heat and add the vinegar, parsley, basil salt and pepper. Stir to combine, transfer to a serving bowl and serve immediately while hot.