"Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing." — Kitties 2
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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
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