Edamame Succotash

2 Ears corn, cut off cob
1 Cup cooked edamame
1 plum tomato diced
1/3 Cup Diced Red Onion
3 Tbspn. Olive Oil
2 tspn. Balsamic Vinegar
Salt & Pepper to taste

Mix corn, edamame, tomatoes, and onion.
Mix olive oil, balsamic vinegar, salt & pepper.
Pour over vegetables.
Let sit at least 30 minutes.
Serve Cold.