Soybean Succotash With Sesame Ginger Vinaigrette

• 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

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

kernel corn, frozen edamame, red bell pepper, red onion, green onions, kosher salt, dressing, olive oil, sesame oil, honey, balsamic vinegar, sesame seeds, fresh ginger, garlic, red pepper

Taken from www.food.com/recipe/soybean-succotash-with-sesame-ginger-vinaigrette-175913 (may not work)