Soybean Succotash With Sesame Ginger Vinaigrette - cooking recipe

Ingredients

Succotash
12 ounces frozen whole kernel corn
12 ounces frozen edamame, shelled (soybeans)
1 medium red bell pepper, chopped
1/2 cup red onion, chopped
4 -5 green onions, thinly sliced
kosher salt, to taste
Dressing
1/4 cup olive oil
1/2 teaspoon toasted sesame oil
2 tablespoons honey
1/4 cup balsamic vinegar
2 tablespoons sesame seeds
1 -2 tablespoon fresh ginger, grated
1 -2 garlic clove, pressed
1/4 teaspoon red pepper flakes

Preparation

Steam the corn and edamame as directed on package.
Place under cool water and rinse to cool; drain well.
Mix the corn and edamame with chopped vegetables and sprinkling of salt.
Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
Serve chilled.