Ingredients Jump to Instructions ↓

  1. 5 tablespoons red wine vinegar *or apple cider vinegar

  2. 3 tablespoons grapeseed oil *or olive oil

  3. 1/3 cup chopped fresh cilantro

  4. 2 lime s, juiced

  5. 1 teaspoon white sugar *or omit

  6. 3/4 teaspoon salt *or omit

  7. 2 cloves garlic , minced

  8. 1 (1 pound) package frozen shelled edamame (green soybeans) thawed *or 4 c cooked garbanzo beans

  9. 3 cups frozen corn kernels *or fresh corn kernels

  10. 1 pint cherry tomatoes, quartered

  11. 4 green onion s, thinly sliced

  12. 1 (15 ounce) can black bean s, rinsed and drained *or 1 c cooked aduke beans

Instructions Jump to Ingredients ↑

  1. In a large serving bowl, whisk together the vinegar, oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute, drain well. *Or Mix cooked garbanzo beans with fresh corn, drain well.. Add beans and corn mixture to dressing in large bowl. Gently mix in the cherry tomatoes, green onions and black or aduke beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.


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