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Heat oil and crushed red pepper in a large skillet over medium-high heat for 1 minute. Add edamame, corn and bell pepper. Cook and stir for 4 minutes. Add green onion; cook and stir for 3 to 4 minutes or until vegetables are tender. Add lemon juice, parsley, mint and 1/4 teaspoon salt. Stir to combine; remove from heat.
Arrange tomato slices on salad plates or a platter. Sprinkle with remaining 1/4 teaspoon salt. Spoon warm vegetables over tomatoes. Sprinkle with black pepper.