This succotash with edamame is a modern take on the southern lima bean and corn dish. It's great as is or served with grilled steaks, chicken or fish.
Cook the edamame in boiling water until tender, about 4 minutes or according to package directions. Drain well.
Add bell pepper, onion and garlic to skillet and cook 2 minutes. Stir in corn, edamame and wine and cook 5 minutes.
Stir in vinegar, parsley, mint, and salt.
Serve warm or at room temperature.