Edamame and Roasted Corn Succotash

Ingredients:

3/4 cup frozen edamame
1/2 cup frozen corn
1/2 shallot, diced
1/2 red bell pepper, diced
1/4 red onion, diced
1 Tbsp. rice vinegar
1 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
2 Tbsp fresh cilantro
Sea salt and Mrs. Dash Table Seasoning to taste.

Directions:

Preheat oven to 400 degrees and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden.
Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside. Saute onion, shallot, and bell pepper in oil for 10 minutes until soft.

Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add Vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasoning.

Serves 1