Drizzle the teaspoon of olive oil around a medium skillet and place it over medium high heat.;
, Add the diced onion to the skillet and cook it until it turns translucent in color.
, Allow the mixture to simmer for about five minutes.
 Fold the basil and tomatoes into the mixture.
 Use the lime juice, vinegar, and salt as seasonings.
 Present this edamame corn salad hot or as a cold side dish.
Preheat a skillet.
Sauté the onion.
Continue cooking while adding the minced garlic.

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Incorporate the corn and edamame into the skillet.
Take the skillet off the heat.
Season the salad.
Serve the salad.
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