Edamame Succotash

Edamame Succotash

1 medium onion, chopped
2 tablespoons olive oil
1 medium-size red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 jalapeno, seeded and minced
2 ½ cups frozen whole kernel corn
½ cup chicken broth
1 (16-ounce) package frozen edamame, thawed
1 tablespoon olive oil
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
Salt and pepper to taste

Sauté onion in hot oil, in a large skillet, over medium heat 3 minutes, or until tender. Add bell pepper, jalapeno, and corn, and cook until tender, about 5 minutes. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes.. Remove from heat, and stir in cilantro, olive oil, lime juice, and salt and pepper to taste. Serve warm or chill in the fridge.

Makes 8 servings
Just a thought:
Okay, after some revisions, don't use the chicken broth, use 2 green onion instead of the onion, 2 tablespoons olive oil, 1 tablespoon lime juice, 2 tablespoons honey. Do not saute anything, mix it all together and let marinate for a couple of hours. Adjust seasoning to your taste. The honey is the key-it does not make this sweet, it just balances the flavors.