Soybean Succotash With Sesame Ginger Vinaigrette

Ingredients:

• 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
• 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

Steps:

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