Recipe by Kitties 2
"Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red wine vinegar
chopped fresh cilantro
1 (1 pound) package
frozen shelled edamame (green soybeans)
frozen corn kernels
cherry tomatoes, quartered
green onions, thinly sliced
1 (15 ounce) can
black beans, rinsed and drained
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.
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...
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthy Garden Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This colorful, healthy salad stars black beans, corn, tomatoes, and edamame.
Watch how to make a spiral pasta salad with garden fresh veggies.
See how to make Chef John’s favorite fresh sweet corn salad.