Asian Corn Succotash

• 1 cup frozen shelled edamame
• 2 cups fresh corn
• 1/4 cup chopped red onion
• 1/4 cup chopped sweet red pepper
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon reduced-sodium soy sauce
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Dash hot pepper sauce

1. Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper.
2. In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

edamame, fresh corn, red onion, sweet red pepper, rice vinegar, olive oil, sugar, sesame oil, soy sauce, salt, pepper, hot pepper

Taken from www.tasteofhome.com/recipes/asian-corn-succotash/ (may not work)