Edamame (Soybean) & Corn Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a recipe from our local newspaper. I have never made this recipe, but I wanted to try it soon and thought this is the *perfect* place to save it for use in the future! It sounds really good! Cook time reflects the chill time in this recipe. Ingredients:
2 tablespoons balsamic vinegar |
2 tablespoons cider vinegar |
1 tablespoon brown sugar |
1/2 teaspoon ground cumin |
1/2 teaspoon onion powder |
1 minced garlic clove |
1 1/2 cups cooked edamame |
1 1/2 cups fresh cooked corn |
1/2 cup red bell pepper, diced |
1/2 cup cilantro |
Directions:
1. In a small saucepan, combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
2. Place edamame, corn and red pepper in a medium bowl.
3. Pour vinegar mixture over vegetables. Stir to mix.
4. Cover and chill 1 to 4 hours, stirring once.
5. Just before serving stir in cilantro.
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