Edamame (Soybean) & Corn Salad - cooking 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

Preparation

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 chill 1 to 4 hours, stirring once.
Just before serving stir in cilantro.