Name: Edamame, Corn, and Black Bean Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chopped fresh cilantro - ⅓ cup; Red wine vinegar - 5 tablespoons; Grapeseed oil - 3 tablespoons; Limes, juiced - 2 medium; Garlic, minced - 2 cloves; White sugar - 1 teaspoon; Salt - ¾ teaspoon; Frozen shelled edamame (green soybeans) - 1 (1 pound) package; Frozen corn kernels - 3 cups; Black beans, rinsed and drained - 1 (15 ounce) can; Cherry tomatoes, quartered - 1 pint; Green onions, thinly sliced - 4

Ingredients for - Edamame, Corn, and Black Bean Salad

1. Chopped fresh cilantro ⅓ cup

2. Red wine vinegar 5 tablespoons

3. Grapeseed oil 3 tablespoons

4. Limes, juiced 2 medium

5. Garlic, minced 2 cloves

6. White sugar 1 teaspoon

7. Salt ¾ teaspoon

8. Frozen shelled edamame (green soybeans) 1 (1 pound) package

9. Frozen corn kernels 3 cups

10. Black beans, rinsed and drained 1 (15 ounce) can

11. Cherry tomatoes, quartered 1 pint

12. Green onions, thinly sliced 4

How to cook deliciously - Edamame, Corn, and Black Bean Salad

1 . Stage

Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.

2 . Stage

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.

3 . Stage

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.