Healthy Garden Salad
5 T. red wine vinegar
1/3 cup Lime olive oil
1/3 cup fresh chopped cilantro
1 t. sugar
¾ t. salt
2 cloves garlic
1 lb frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
15 oz. can black beans, rinsed and drained
In a large serving bowl, whisk together the vinegar, oil, cilantro, sugar salt and garlic. Set aside. Bring a large pot of salted water to boil. Add the soybeans and boil for 3 minutes. Add corn to water and continue cooking 1 more minutes. Drain well and pour into bowl with the dressing. Gently mix in the tomatoes, onions and beans. Cover and refrigerate for at least 2 hours before serving to chill and blend flavors.
