Edamame Succotash

from Cooking Light, adapted by Kimberly

3 slices bacon (or turkey bacon)
Olive oil
1 Tbsp butter
2 cups sweet onion, chopped
2 cups corn kernels (fresh or frozen-thawed)
16 oz. bag frozen, shelled edamame, thawed
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 Tbsp torn basil

Cook bacon in nonstick skillet over medium heat until crisp.  Remove bacon from pan, reserving 2 tsp drippings in pan.  Coarsely chop bacon.  Increase the heat to medium-high.  Melt butter in drippings.  (If you used turkey bacon and do not have drippings, add 1 Tbsp olive oil).  Add onion; saute 3 minutes. stirring occasionally.  Add corn kernels; saute for 3 minutes or until lightly charred.  Add edamame, and saute for 3 minutes, stirring occasionally.  Stir in vinegar and next 5 ingredients (through red pepper); cook 30 seconds, stirring occasionally.  Sprinkle with bacon and basil. 
Yield:  5 cups