This tasty salad combines edamame with fresh sweet corn and red onion, all tossed in a zesty dressing infused with cilantro. Serve it as a salad, or as a salsa alongside tortilla chips.

If you enjoy the vibrant green soybeans known as edamame, you are in for a treat.

This tasty salad combines edamame with fresh sweet corn and red onion, all tossed in a zesty dressing infused with cilantro. Serve it as a salad, or as a salsa alongside tortilla chips.

Corn, Edamame and Red Onion Salad

2 tablespoons white balsamic vinegar 2 tablespoons cider vinegar 1 tablespoon brown sugar 1⁄2 teaspoon ground cumin 1⁄2 teaspoon onion powder 1 clove garlic, crushed 1 1⁄2 cups shelled edamame beans* 1 1⁄2 cups cooked fresh corn kernels 1⁄2 cup red onion, diced small 1⁄2 teaspoon salt 1⁄2 cup chopped fresh cilantro

Place first six ingredients in small saucepan and heat until sugar is dissolved. Remove from heat, set aside to cool. If using fresh edamame, cook in pot of salted boiling water, uncovered, for 5 minutes. Drain, let cool.

In separate bowl, combine edamame, corn, red onion and salt. Remove garlic from dressing. Pour dressing over mixture. Stir to combine. Let sit at room temperature for an hour before serving. Stir in cilantro just before serving.

-- Adapted from Marilou Suszko’s “Farms & Foods of Ohio, From Garden Gate to Dinner Plate.”

* I couldn’t find fresh edamame, so I used frozen edamame. I let it thaw and did not even cook it. It was delicious. Also, I added the cilantro immediately and refrigerated it for about an hour before serving, and it was perfect.