Healthy Garden Salad

·         5 tablespoons red wine vinegar

·         3 tablespoons grapeseed oil (or olive oil)

·         1/3 cup chopped fresh cilantro

·         2 limes, juiced

·         1 teaspoon white sugar

·         Salt & pepper

·         2 cloves garlic, minced (or garlic powder)

·         1 (1 pound) package frozen shelled edamame (green soybeans)

·         3 cups frozen corn kernels ( I used corn fresh off the cob)

·         1 pint grape tomatoes, halved

·         4 scallions, thinly sliced

·         1 (15 ounce) can black beans, rinsed & drained

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt, pepper & garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans & boil for 3 minutes. Add corn to the boiling water & continue cooking for 1 more minute. Drain very well & pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions & black beans. 

Cover & refrigerate for at least 2 hours before serving to chill & blend the flavors.