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My review
Healthy Garden Salad
Kitties 2
"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
servings 252 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Watch Now
- 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. Watch Now
Nutrition Facts
Per Serving: 252 calories; 9.8 g fat; 33.4 g carbohydrates; 13.1 g protein; 0 mg cholesterol; 438 mg sodium. Full nutrition
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Reviews
Read all reviews 248347 Ratings
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Most helpful positive review
7/4/2008
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, an...
Most helpful critical review
8/27/2011
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...
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7/4/2008
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, an...
7/26/2007
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 ju...
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 t...
4/29/2008
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 ...
9/29/2006
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.
5/30/2007
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!
1/25/2008
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.
7/3/2008
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 mornin...