Ingredients

• 1 medium onion, chopped
• 2 tablespoons canola oil
• 1 medium orange bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 2 1/2 cups frozen whole kernel corn
• 1/2 cup chicken broth
• 1 (16 ounce) package frozen edamame, thawed
• 1 tablespoon butter
• 1 tablespoon chopped fresh mint
• salt
• pepper

Directions

1. Saute onion in hot oil in a large skillet over medium, for 3 minutes or until tender.

2. Add in bell peppers and corn; cook 5 minutes or until tender.

3. Stir in chicken broth; bring to a boil over medium-high heat; decrease heat to low.

4. Stir in edamame; cook 3 minutes.

5. Stir in butter until melted; remove pan from heat and stir in mint, salt, and pepper (to taste).

6. Serve immediately.

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