Ingredients:
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 1-1/2 cups cooked edamame 1-1/2 cups cooked fresh corn 1/2 cup chopped red bell pepper 1/3 cup chopped cilantro

Instructions:
In a small saucepan combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat. Place edamame, corn and red pepper in a medium bowl. Pour vinegar mixture over vegetables. Stir to mix. Cover and refrigerate 1-4 hours or until chilled, stirring once. Just before serving, stir in cilantro.