Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

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  • 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 very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Nutrition Facts

252.5 calories; protein 13.1g 26% DV; carbohydrates 33.4g 11% DV; fat 9.8g 15% DV; cholesterolmg; sodium 438.3mg 18% DV. Full Nutrition

Reviews (265)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2008
I made this for the second time. First time I made it to recipe except for using Olive Oil and it was good. THIS time I used Grapeseed Oil (I think it really is better) fire roasted corn and 2 4oz cans of diced green chilis. It is dynamite!!! It has that extra zing but not "hot and spicy" by any means. Read More
(109)

Most helpful critical review

Rating: 3 stars
08/27/2011
I was so excited about this salad but it ended up being really boring to us. Not sure why it has all the great reviews. I might try it again since I have a whole bottle of grapeseed oil that I have no other use for. I will update my review if our opinion changes... Read More
(5)
371 Ratings
  • 5 star values: 288
  • 4 star values: 60
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
07/04/2008
I made this for the second time. First time I made it to recipe except for using Olive Oil and it was good. THIS time I used Grapeseed Oil (I think it really is better) fire roasted corn and 2 4oz cans of diced green chilis. It is dynamite!!! It has that extra zing but not "hot and spicy" by any means. Read More
(109)
Rating: 5 stars
07/28/2007
Loved this salad! I also used olive oil in place of the grapeseed. Wonderful summertime salad that would work well for a pot-luck. Sylvia thank you for sharing. The average lime yields 2T/1oz juice. Read More
(72)
Rating: 5 stars
11/11/2006
Wow, this salad was SO yummy!!! I eliminated the tomatoes and subbed diced red pepper, and I used balsamic vinegar. Also, I used a teaspoon of brown sugar--it was a hit! I'll probably bring it to our Thanksgiving celebration! Read More
(59)
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Rating: 5 stars
05/05/2009
TRUE five-star Winner! Vegetarian cooking at its best. The boring title belies its great taste =) Great mix of colors, flavors, and textures. If the dressing seems too tangy, I would lessen the vinegar, NOT the lime. I used EV olive oil and cut up 3 large regular tomatoes (which I seeded first). I mixed the corn and soybeans with the dressing first, than tasted a spoonful with every subsequent addition...every bite was great--you could leave out something and still have a great salad. Canned corn also works in a pinch with only a slightly less "crunchy" result. I have served this over salad greens alongside hot cornbread, and also with rice. My new favorite recipe!!!! =) Read More
(43)
Rating: 5 stars
10/04/2006
This salad is positively divine! I couldn't find edamame so I used chickpeas. I also used honey in place of the sugar. I suggest making this the day before serving. Read More
(25)
Rating: 5 stars
05/30/2007
Great taste, easy to make ahead and very good as leftover. I used olive oil in the dressing and added a little crumbled feta cheese. I took it to a party and everyone loved it! Read More
(21)
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Rating: 5 stars
01/25/2008
i am in love with this recipe. it's always delicious and it gets better over a couple days in the fridge. my only substitutions were red onions instead of green. Read More
(18)
Rating: 5 stars
07/03/2008
Yummy! I used olive oil instead of grape seed oil and I use chick peas too instead of edamame. Will make this often. I also put some shredded chedder in when serving. I made it in the morning and ate it for supper so the flavors would combine longer. Read More
(17)
Rating: 5 stars
07/22/2008
I thought this was just delicious! I made it just as the recipe stated and it turned out wonderfully! Thanks:-) Read More
(15)
Rating: 3 stars
08/27/2011
I was so excited about this salad but it ended up being really boring to us. Not sure why it has all the great reviews. I might try it again since I have a whole bottle of grapeseed oil that I have no other use for. I will update my review if our opinion changes... Read More
(5)