Central Plains Succotash

• 2 tablespoons balsamic vinegar
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1 clove garlic, minced
• 1 can (15 ounces) soybeans, drained or 1 1/2 cups cooked edamame
• 1 can (15 ounces) corn, drained
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped cilantro

1. Prep time: 5 minutes
2. Cook time: 5 minutes
3. Rest time: 1 to 4 hours
4. Preparation:
5. Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled.
6. *Recipe adapted by the Canned Food Alliance.
7. Nutritional Information Per Serving: Calories 240; Total fat 7g; Saturated fat 1g; Cholesterol 0mg; Sodium 350mg; Carbohydrate 36g; Fiber 5g; Protein 14g; Vitamin A 10%DV**; Vitamin C 60%DV; Calcium 10%DV; Iron 30%DV
8. *Daily Value

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

Taken from www.epicurious.com/recipes/member/views/central-plains-succotash-50059368 (may not work)