Edamame Succotash Salad

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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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