• Soyfoodscouncil

Edamame and Corn Salad

Ingredients 2 T. balsamic vinegar

2 T. cider vinegar

1 T. brown sugar

1/2 t. ground cumin

1/2 t. onion powder

1 clove garlic, minced

1 1/2 c. cooked edamame

1 1/2 c. cooked fresh corn

1/2 c. chopped red bell pepper

1/3 c. chopped cilantro

Instructions In a small saucepan combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat. Place edamame, corn and red pepper in a medium bowl. Pour vinegar mixture over vegetables. Stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Just before serving stir in cilantro.

Notes Serves 6

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