Healthy Garden Salad
- 5 tablespoons red wine vinegar
- 3 tablespoons grapeseed oil
- 1/3 cup chopped fresh cilantro
- 2 limes (juiced)
- 1 teaspoon white sugar
- 3/4 teaspoon salt
- 2 cloves garlic (minced1)
- 1 pnd Package frozen shelled edamame (green soybeans)
- 3 cups frozen corn kernels
- 1 pint cherry tomatoes (quartered)
- 4 green onions (thinly sliced)
- 1 15 ounce can black beans, rinsed and drained
- In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
- Bring a large pot of lightly salted water to a boil.
- Add the soybeans and boil for 3 minutes.
- Add corn to the boiling water and continue cooking for 1 more minute.
- Drain very well, and pour into the bowl with the dressing.
- Gently mix in the cherry tomatoes, green onions and black beans.
- Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
