Healthy Garden Salad
Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
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
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.
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!
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.
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!!!! =)
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.
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!
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.
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.
I thought this was just delicious! I made it just as the recipe stated and it turned out wonderfully! Thanks :-)
So delicious! Light with a refreshing zip. I'm addicted.
I've made this several times, and actually crave this salad, with it's bright, clean flavors and protein punch. Fresh cilantro is a must, although also good is the tube of cilantro that most supermarkets sell now. TIP: microwave your limes for about 30 seconds; you'll be amazed at how much more juice you'll get.
Made this before a cook-out for some friends. It was incredibly well received and everyone loved it! I added Avocados and used red bell pepper instead of tomatoes. It's flavorful, easy to prepare and REALLY good for you! This is a WIN! Oh! And a good tip is to put the dressing on the edamame and corn when it's HOT. The beans just drink up the flavor!
I just LOVED this salad and so did my husband. I purchased the Edamame frozen at Trader Joe's. The dressing is delicious too. It just tastes so fresh and good for you! Perfect summer salad/side dish with your fresh garden tomatoes.
This salad is INCREDIBLE! Try to let it sit overnight, as that will allow the flavors to blend. Also definitely make sure you buy shelled Edamame because I can tell you from experience, it's not fun trying to shell an entire bag at once.
The other reviews have said it all... delicious, great texture, addictive!! I make the whole batch, but only put the dressing on half at a time to make it last longer in the fridge.
I served this salad with some sea bass fillets and my partner turned to me with his mouth full and nodded and pointed to the bowl of salad, so a definite hit in our house as I loved it too! I had to use black eyed beans instead of black beans, but that was the only change I made. Lovely and heart healthy too!
I have Grapeola oil, a mixture of grapeseed and canola oil, which worked great. Flavorful, colorful, and it is very easy to use a sugar alternative such as agave nectar or a stevia sweetener. Followed it to a tee otherwise, and really enjoyed this. I'd bring it to a party, it is so pretty!
Used what I had on hand: 3 Tbls. balsamic vinegar, equal amount canola oil; no onion ,no black beans, no sugar; Really good even with substitutes.
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...
Light and refreshing salad, and surprisingly addicting. The longer it sits the better it gets. Had it alongside some blackened tilapia..nice contrast of hot and cool.
This was a wonderful healthy salad. The only change I made was to add some lime zest and I omitted the sugar because I don't mind a tart vinagrette. It tasted even better the next day once the flavours really had a chance to come together. Definitely a keeper! Love it!
Colourful, healthy and delicious! Don't need to change a thing!
This recipe is quick, easy, and adds perfect balance to a BBQ. I used virgin olive oil and tubed cilantro (I'm not a fan of cilantro and this is a little more discreet tasting) and it's always gotten high raves. It's also great the next day w/ some tuna in a pita pocket; it adds just the right tang.
I love this recipe. I make it every other week and have it for lunch at work!I have shared with at least 3 or more friends who also love it. I bring it to pot lucks and parties! AWESOME!
SOOOO GOOD!!! I followed the recipe exactly, except for EVOO instead of grapeseed oil & I can't stop eating it! Will make this again and again.
I followed the recipe to the letter and it turned out so good! Some of the ingredients are out of the ordinary for me, so the next time I make it, I'll have most of those ingredients ready to go, and I definately plan to make this again.
Love this! I've made a few times now - everyone loves it. It's a great blend of ingredients, flavor, balance of healthy components (protein, beans, veggies, lower carbs, etc.). This is a keeper for me!
Great flavour and you just feel healthier eating this salad. I used olive oil because I didn't have grape seed oil on hand. I want to make it again and try out some different ingredients that people have recommended on here. Yum!
Awesome salad! Made it into more of a "meal salad" by adding 1 cup of quinoa to the mix. Adding brown rice would also be a good choice.
Super fresh and yummy, full of nutrition and colourful. I had just made all my cilantro into an cilantro walnut pesto and used that, it turned out great, as i'm not a huge fan of big herby chunks of cilantro. i made it twice in one week:)
You can't mess this up! Just made it and don't know if I can wait 2 hours to eat it! Used white wine vinegar (out of red), olive oil, garbanzo beans (no edamame in the house), and didn't cook the frozen corn - so NO cooking on this very hot day! Think the lime juice makes it. But honestly all kinds of substitutions from vinegar to oil to beans probably will work. Going to serve it over lettuce with avocado slices on the side. Add baguette rounds toasted with olive oil and salt and pepper and dinner is served!
You feel so healthy just eating this salad. It tastes great, very refreshing. Excellent if you have vegetarians in the family. They really love it.
I made this twice and I still like it. Good for when you're feeling too heavy and just wanted something light to eat, it's the way to go! I'll have to experiment other flavors that reviewers tried here.
Healthy and delicious! My daughter loves it too which is really great since we are trying to get the kids to eat more veggies and she is picky.
This is my go-to salad for potlucks. There is never any leftovers! I make it as-is, no substitutions because it turns out perfectly every time.
Very easy, tasty salad. I mistakingly bought flat-leaf parsley instead of cilantro and it tasted great. Can't wait to try this with cilantro.
Great salad, east to make. Flavor is more robust when it is made one day ahead and is refrigerated.
This is a versatile recipe. I don't always have edamame in the freezer so I often substitute garbanzo beans. You can also substitute different vinegars, oils and sweeteners with great success. I find fresh cilantro a must This salad is good on it's own or served over lettuce.
Really good! What a great salad to eat along side fish or chicken - so healthy! I made just as directed and will make again.
Summer after summer this salad never fails!! Didn't have grapeseed oil (which I actually prefer with this dish) but substituted EVOO and it was still great!! Will continue to make it time and time again...and it last all week for lunches too.
Very good for being so healthy! I love the fact that it's easy and healthy! Thanks!
Who knew soybeans could be so delicious?! The flavor of this salad is out of this world and beautiful to boot! Like other reviewers, I used olive oil and balsamic vinegar and honey in place of the sugar because that's what I had. Also, I used 1 less tablespoon oil and 1 extra vinegar to lower the fat content a bit. I will be making this again and can't wait to take to picnics this summer!
Excellent,My new favorite salad.
This is a fabulous salad. I changed it just a little. I added Jalapeno, roasted the corn and just a little more garlic since we are garlic fans. Very good and good for you!
We all loved this recipe. I used balsamic vinegar and olive oil instead of the red wine vinegar and grapeseed oil. Very fresh yummy salad!
Great salad for summer. I only added one lime and just a sprinkling of salt and sugar. I used Olive Oil instead of grapeseed because it was what I had on hand. Perfect for potluck and BBQ's.
I didn't care for this as much as everyone else seemed to. The amount of dressing was too much for the salad - it just pooled in the bottom of the bowl and didn't look very appetizing. The taste was just "ok".
We loved this salad, next time I will add more lime juice (mine may have not been juicy enough) and I think some fresh chilli would be a great addition.
Wow! This was so good!! I didn't have the grapeseed oil so I just used some light olive oil. I only had time to marinate it about 1 hr. but it was still delicious! Thanks!
I used this as filling for wraps.. added a little feta cheese and put in a wheat wrap. Makes an awesome meal and recipe makes a lot!
This recipe is a keeper! I just used it as inspiration as I did not have all the ingredients on hand and wanted something fresh tasting to put into some flour tortillas. My filler was as follows: can of black beans, can of corn, 4 green onions, 2 cloves garlic, cut up ripe mango, 3/4 kosher salt, 1 tsp. white sugar, juice of 1/2 lemon, 3 tbs. red wine vinegar, 2 tbs. peanut oil. Wow, was it ever good. I just had two tortillas filled with this mix and am ready to make myself one more for lunch. I would feel like a glutton, but not too bad since this is so much more of a healthy option. I can't wait to make the whole salad as directed. This also made plenty of salad for 2-3 days worth of lunch tortillas.
I probably would only give this 4 stars on taste alone, but it gets the 5th one for being both super healthy and super easy to prepare. I think the lime was too dominant though - next time I may reduce it or add a little more sugar. Still, a double batch was gobbled up at a cookout. Thanks for the recipe!
Delicous salad with a beautifully flawless presentation. Both my husband and I loved it and have made it again since. **just remember to drain the corn and edamame "very well" as stated, otherwise you will have extra liquid in the bottom that takes away from the presentation...but not the taste**
Really good combination of flavors. Easy to put together and looks great! :-)
Truly delicious, easy and healthy too. I think I will add some redonion next time & cut back just slightly on the edemame. Thanks for a great recipe!
I love the combination of veggies in this dish, but, for me, the dressing needs some tweaking. I'll try reducing or omitting the lime and replacing it with cider vinegar. Some cumin and a dash of cayenne might work well, too.
Very good. I followed the recipe exactly except that I forgot the scallions. Went over very well at a pot luck. I made it the night before.
Best salad we ever had! Very flavorful, we liked it served warm right after it cooked.
Fresh and healthy. Very easy to make.
My husband and I really liked this salad. The edamame makes it a little different from some of the others we routinely make. I, too, used olive oil instead of grapeseed, and I also used equal amounts of vinegar and oil as another reviewer suggested. It was really good. Thanks for posting!
I love the dressing! I had to use one lemon and one lime, but it was nice and tangy, salty and sweet. This is the first time I've tried edamame, its ok - the salad is nice and refreshing, healthy and so colorful! I didnt boil the corn, you can just throw it in the bowl frozen.
This is a great recipe and very refreshing. Great use of edamame. Below are my changes. Instead of red wine vinegar, I used seasoned rice vinegar. I added extra cilantro and just mixed it in. Because I used seasoned rice vinegar, I reduced the salt from 3/4 to 1/2 tsp. Instead of frozen corn, I used two cans of whole corn kernels (the crisp and crunchy kind that is labelled that way). Instead of green onions, I used red onions chopped. For the garlic, I used two large garlic cloves
This salad is a home run! Not only is it beautiful, but healthy and delish!
Great recipe, i used regular white vinegar b.c I didn't have red, but it was still really good. Next time i will try it will charred corn off the BBQ
AWESOME salad and easy to make!! I use half the corn but follow the rest of the recipe as written. Think I'll add some red bell pepper next time. Thanks!
The dressing for this recipe is quite bland without some added sugar and vinegar. I used Splenda, and was able to sweeten it up to my taste without adding calories. I added quite a bit of vinegar, too, until it tasted right. The vegetables are great and really are healthy. It makes a colorful, different salad that is a nice accompaniment to most any meal.
Great recipe! Substituted grape seed oil with olive oil. Added small can of chopped green chilis and shreaded monterry jack cheese and served it with nacho chips like a salsa.
This is perfect for a hot summer day! It's super yummy and disappears fast! It's best when chilled.
I really love this salad! I didn't have grapeseed oil so I used olive oil instead. I stuck to the recipe otherwise and was really pleased with the results. It's a very filling salad and the dressing is delicious. I'm looking forward to trying this with grapeseed oil. I only made enough for myself because I was skeptical about how it would turn out...but I'll have to make a lot more next time. Thanks for sharing!
This is a great side dish in the summer months. It is very fresh tasting and refreshing. Goes great with chicken or can be eaten as a salsa as well.
I made this, but didn't like the dressing. I poured out as much as I could, and just added lemon juice. Then I loved it. The mix and texture of ingredients is nice. Next time I would use less corn. I started adding red peppers and cucumbers, but stopped, since I found the texture really didn't go. The edamame makes this, so ideally don't leave them out or substitute, IMO.
this was yummy!!
I used olive oil and skipped the cilantro. I added a little more salt too. Thank you.
Oh. My. Gawd. This salad is fantastic. I made it exactly per the recipe instructions, including using the grapeseed oil (which was a first for me, but will definitely go into more of my vinaigrettes from now on) and it was absolutely wonderful. I could drink the dressing! I made it the night before and it was great the next day (although it was great as soon as it was made, too), but next time I might wait until an hour or so before serving to add the tomatoes. I'm just not a huge fan of tomatoes out of the fridge. But this is for sure a new staple on my picnic/pot luck/crowd pleasing menu!
I liked it even more before I threw in the edamame (which I didn't expect since I love edamame), but either way it's five full stars. Great recipe.
This salad is delicious. Everyone loves it - even my picky 8 year old son. It is colorful, flavorful and just all around yummy.
I have made this three times. The first time exactly per the instructions. The 2nd and third times dropped back on the amount of corn by half, finely diced 2 stalks of celery and 2 carrots and added a more cilantro. The carrots and celery add some additional color and crunch. Served it as a side to sandwiches at lunch or as a side to chicken or pork for dinner. Keeps very well for a few days in the fridge.
LOVE! Make this all the time for summer parties. Everyone loves it and asks for the recipe.
I really liked how fresh and healthy this salad was. I used parsley rather than cilantro, but kept everything else the same. I will definitely make this again!
I didn't use grapeseed oil but wish I had spent the $8 at the store on it just to see what's so special about it. Still, without the oil, this was delicious and filling. Next time I will double the garlic and add a little extra salt. Those are the only things I would change about this recipe. If you're making this, keep in mind it makes a TON of food. Way more than enough for a family of three!
Whenever I make something new, I ask my husband to rate it on a scale from 1-10. This was bestowed an enthusiastic 10! I was hesitant to make this salad. It looked to hardy for me (and I am not a huge lime fan) but I thought maybe my husband would love it. Sure enough, we BOTH loved it! It IS hardy...it can be a meal on its own! And the colors are just beautiful! I actually ended up taking a photo of it to send to my Mom in Florida! The only change I made to the recipe was adding 2 cups of corn instead of 3 (it was all I had). Other than that, I followed the recipe to a "t". I think this is a pretty good "all season" recipe. It would look just as good on a Thanksgiving table (beautiful, actually!) as it would a summer BBQ. Well...what more can I say? It is delicious, filling, packed with protein and lovely to look at it! Go ahead and make it! You will not be disappointed!
We like this recipe so much that it has made its way into our rotation. This salad feels healthy but filling due to all the protein from the beans and soy. The dressing is delicious!
Made a double batch for a July 4th cookout and there wasn't much left to take home. Everyone loved it. I substituted extra virgin olive oil instead of the grapeseed oil.
Really delicious and very easy to make! The only negative thing I have to say, is that one whole can of black beans seemed a little excessive....it was difficult to taste anything but them. Next time will add only 1/2 of a can.
I substituted olive oil for the grapeseed oil, and added a can of garbanzo beans (chickpeas), and it was fantastic! Took this to a memorial day cookout and everyone loved it. Even with the additional can of beans, there was plenty of sauce to coat everything. It was even better the next day! I am making this again tomorrow.
Very, very good!
Followed this recipe pretty closely. Used twice the edamame and black beans and left out the sugar. Served over quinoa.
I was really disappointed in this recipe--it sounded absolutely delicious but it was not that flavorful--I won't be making this again.
I loved this colorful, tangy, delicious bean salad. I especially enjoyed the hint of lime and the cilantro. Very fresh. I think next time I may add a little of the lime zest to boost the lime flavor just a little. I am adding this recipe to my list of favorites!
This was a great recipe. I didn't have black beans so used pinto beans. It stays fresh in the refrigerator for up to a week. Will try this again with the black beans.
Simply delicious...The only small changes I made was used the juice from one lemon since that's what I had on hand and I used the corn from 3 white ears of corn as I need to use these up too. Thanks Kitties for the fresh and easy salad for dinner tonight...!!
Delicious and flavorful-love that there was no guilt eating this:)
Very easy and hearty salad! It's a perfect meal/snack to bring to school/work where you don't have to worry about refrigeration.
easy and very good - easy to tweak depending on what you have on hand. Used EVOO instead of grapeseed oil - and ran short of tomatoes so used half a red pepper too. Vidalia onion instead of green. Great for potlucks.
Love this recipe! I like to make it early in the week so I have lunch for a few days. I use less cilantro and double the black beans. Any kind of vinegar will do. I've used organic apple cider vinegar and it's just as good.