Central Plains Succotash

• 2 tablespoons balsamic vinegar
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 12 teaspoon ground cumin
• 12 teaspoon onion powder
• 1 garlic clove, minced
• 1 (15 ounce) can soybeans, drained or 1 12 cups cooked edamame
• 1 (15 ounce) can corn, drained
• 12 cup chopped red bell pepper
• 13 cup chopped cilantro

1. Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan.
2. Heat over medium heat about 3 minutes or until the sugar dissolves.
3. Remove from heat.
4. Place the soybeans, corn and red bell pepper in a medium-size bowl.
5. Pour the vinegar mixture over the vegetables and stir to mix.
6. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.
7. Stir in the cilantro just before serving.
8. Serve chilled.
9. *Recipe adapted by the Canned Food Alliance.
10. Rest time: 1 to 4 hours.

balsamic vinegar, cider vinegar, brown sugar, ground cumin, onion powder, garlic, soybeans, corn, red bell pepper, cilantro

Taken from www.food.com/recipe/central-plains-succotash-400534 (may not work)