Edamame Succotash Salad
Ingredients
- 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 plum tomatoes, diced
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup minced fresh chives or basil
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