Edamame (green soybeans), corn, black beans, and garden-fresh cherry tomatoes are tossed in a cilantro-lime vinaigrette in this colorful salad that makes a nice addition to any meal.
Ingredients
- fresh cilantro: 0.33333 cup (chopped)
- red wine vinegar: 5 Tbsp
- grapeseed oil: 3 Tbsp
- medium limes: 2 piece (juiced)
- garlic: 2 clove (minced)
- white sugar: 1 tsp
- salt: 0.75 tsp
- frozen shelled edamame (green soybeans): 1 pack (1 pound pack)
- frozen corn kernels: 3 cups
- black beans: 1 can (15 ounce can, drained)
- pint cherry tomatoes, quartered: 1 piece
- green onions: 4 piece (sliced)
Metric Conversion
Stages of cooking
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Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
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Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
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Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.
