Edamame, Corn, and Black Bean Salad

This edamame, corn, and black bean salad tossed in a cilantro-lime vinaigrette is a nice alternative to a green garden salad.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 253 Calories

Ingredients

• 1 teaspoon white sugar
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 4 green onions, thinly sliced
• 5 tablespoons red wine vinegar
• 3 cups frozen corn kernels
• 2 medium limes, juiced
• 1 pint cherry tomatoes, quartered
• 3 tablespoons grapeseed oil
• 1 (1 pound) package frozen shelled edamame (green soybeans)
• 0.75 teaspoon salt
• 0.33333334326744 cup chopped fresh cilantro

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.