Ingredients
3 tablespoons balsalmic vinegar
3 tablespoons rice wine vinegar
1 1/2 tablespoons brown sugar
2 small garlic cloves minced
1 teaspoon ground cumin
1/2 teaspoon onion powder
3 cups cooked edamame, shelled
3 cups cooked fresh corn
1 red bell pepper, diced
1/4 of a red onion, diced
1/2 cup chopped fresh cilantro
Preparation
combine vinegars, sugar, garlic, cumin, and onion powder in small bowl. blend until sugar dissolves.
Mix edamame, corn, red pepper and onion in medium bowl; stir vinegar mixture into vegetable mixture. Cover. Refrigerate at least 1 hour. Stir in cilantro just before serving.
