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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing. Ingredients:
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, minced |
1 (1 pound) 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 |
Directions:
1. In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
2. 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.
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