Ingredients
- 5 tablespoons red wine vinegar
- 3 tablespoons grapeseed oil
- 1/3 cup chopped fresh cilantro
- 2 limes, juiced
- 1 teaspoon white sugar
- 3/4 teaspoon salt
- 2 cloves garlic, minced
- 1 (1 pound) package frozen shelled edamame (green soybeans)
- 3 cups frozen corn kernels
- 1 pint cherry tomatoes, quartered
- 4 green onions, thinly sliced
- 1 can black beans, rinsed and drained
Directions
In a large bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add soybeans and boil for 3 minutes. Add corn and continue cooking for 1 minute. Drain and pour into the bowl with the dressing. Mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for 2 hours before serving.