Edamame Succotash Salad
['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']
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
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