Edamame, Corn, and Black Bean Salad

Name: Edamame, Corn, and Black Bean Salad
Total time: 145
Yield: 8
Ingredients: 0.33333334326744 cup chopped fresh cilantro; 5 tablespoons red wine vinegar; 3 tablespoons grapeseed oil; 2 medium limes, juiced; 2 cloves garlic, minced; 1 teaspoon white sugar; 0.75 teaspoon salt; 1 (1 pound) package frozen shelled edamame (green soybeans); 3 cups frozen corn kernels; 1 (15 ounce) can black beans, rinsed and drained; 1 pint cherry tomatoes, quartered; 4 green onions, thinly sliced

Recipe by Kitties 2 from allrecipes.com

Lunch 2 Hr. 25 Mins.

Ingredients

8 servings

•

0.33333334326744 cup chopped fresh cilantro
•

5 tablespoons red wine vinegar
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3 tablespoons grapeseed oil
•

2 medium limes, juiced
•

2 cloves garlic, minced
•

1 teaspoon white sugar

•

0.75 teaspoon salt
•

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

3 cups frozen corn kernels
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1 (15 ounce) can black beans, rinsed and drained
•

1 pint cherry tomatoes, quartered
•

4 green onions, thinly sliced

Instructions

Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
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.
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.