Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 25 mins
Servings::8
Ingredients
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Vinaigrette:
⅓ 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
¾ teaspoon salt
Salad:
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
Directions
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.