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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 10 |
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I found this in our newspaper this weekend. It sounds so good I want to post it for future use. Ingredients:
5 tablespoons red wine vinegar |
3 tablespoons grapeseed oil |
1/3 cup cilantro, chopped |
2 limes, juice of |
1 teaspoon sugar |
3/4 teaspoon salt |
2 garlic cloves, crushed |
1 (14 ounce) bag shelled frozen edamame |
3 cups frozen corn kernels |
4 green onions, chopped |
1 (15 ounce) can low-sodium black beans, rinsed and drained |
1 pint grape tomatoes, halved |
Directions:
1. Combine first 7 ingredients in a small bowl and mix well, set aside.
2. Cook soybeans in boiling water about 3 minutes.
3. Add frozen corn and boil one more minute.
4. Drain and rinse well.
5. Combine soybean mixture, dressing, onions, beans and tomatoes in a serving bowl.
6. Gently mix well.
7. Cover and refrigerate at least 2 hours or until serving time.
8. Time does not include refrigeration time, and Splenda can be used rather than the sugar.
9. Times are an estimate.
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