The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 24, 2009
Really liked this salad. Not super filling though. I substituted grapeseed oil for olive oil and went really light on the cilantro.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 9, 2009
I really wanted to love this salad. On the plus side -- it looked beautiful! I made it as written except for using olive oil instead of grapeseed. Maybe I got bitter soybeans or something but mine turned out acidic, swimming in dressing with too much of a cilantro taste and an overall bitter aftertaste. My husband took a bite and made a face. I ate about four bites and decided to order something from delivery. Maybe the grapeseed oil adds something that olive oil subtracts. I'm surprised because I love all the ingredients but something was definitely off in the recipe for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 15, 2009
This was AMAZING and so beautiful! I have a similar recipe which uses avocado instead of edamame but this is more economical and will be a staple in my home! I'm going to make it for a party and think this amount should feed 15 people each a 1/2 cup serving.
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Photo by Laura B

Cooking Level: Intermediate

Home Town: Fallbrook, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 15, 2009
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!
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Photo by HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Mechanicsville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 11, 2009
It was a yummy light but filling salad. I'm one of those people who gets recipes off this site and modifies them to my liking, but I didn't change a thing on this one and wouldn't. It was even better the next day. FYI I found grapeseed oil at Trader Joe's.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 8, 2009
Loved this recipe! I was short on time and just threw in the corn and edamame frozen which thawed by the time I ate it and it was great. I also added frozen petite peas which added a hint of sweetness- great lunch!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 7, 2009
This was a HUGE hit!! This was absolutely wonderful. I loved this salad. I made it exact, but I liked the suggestion of adding red onion. I will do that next time. I might add some more veggies too, like zucchini. But, it was spectacular and I've now added it to my cookbook!!!
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Photo by Randy Finger

Cooking Level: Expert

Living In: Elk Grove, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 7, 2009
This salad is delicious. I followed the recipe except for the oil. I subbed olive oil. Next time I will substitute red bell pepper for the crunch and add some red onion for even more color.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 7, 2009
Very good, refreshing salad. I didn't find grapeseed oil, so used olive oil and balsamic vinegar. Also used red onion as one reviewer suggested, and grape tomotoes b/c they looked fresher in the store. This will be a regular summer salad for us - thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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Reviewed: Sep. 3, 2009
Excellent! This salad is beyond delicious. I used garlic powder instead of fresh garlic because I don't like raw garlic in my food and skipped the onions. I realized midway through making this that I didn't have any black beans, so I used kidney beans instead. The flavors in this are outstanding and I look forward to making it again. Thanks! :)
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Photo by CookinBug aka JL86
Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 21, 2009
This salad was fantastic! Beautiful colors, sweet and crunchy. I used Balsamic vinegar and EVO since I didn't have the other and it was great.A great way to get some soy.
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Photo by cocojo

Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 21, 2009
BANGIN' YO
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 21, 2009
I had a bag of edamame in my freezer that I wanted to use and so I found this recipe. It is fabulous! I switched the tomatoes out for chopped red pepper because I figured they would hold up longer. That's the only change I made - I even went out and found grapeseed oil and I think it made the salad. Our grocery store sells a version of this for $4.99/pound and this recipe beats it 100%
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Photo by NancyJak

Cooking Level: Beginning

Living In: Wallingford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 15, 2009
This is a delicious and very healthy appetizer - perfect with Tostito Scoop Chips! If there is any left - toss in a salad. It's a great dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 10, 2009
I would give this 10 stars if I could. I can't believe I waited this long to review it! Made it for the first time in June, and have made it at least 5 times since. OUTSTANDING flavor combo, and very easily customized. I have tried several variations, and my favorite version includes a handful (maybe 1/3 c) finely diced green pepper, basalmic instead of red wine vinegar (though color is affected if you're entertaining), 1/2 c cilantro, extra light olive oil instead of grapeseed oil (and only 2 TBSP). Thank you, thank you, thank you - I don't believe I'll ever go a summer without making this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 10, 2009
Wow this salad is great!! Thanks so much for submitting it. I am going to make it regularly to have it in my fridge as it is SUCH a healthy snack or side. If you slice the cherry tomatoes it looks really pretty next to the round beans/corn. Thanks again!!
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Photo by Kristen

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA
Living In: Woodstock, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 3, 2009
Followed the recipe exactly other than adding an extra clove of garlic (because we like garlic a lot). It actually didn't need the extra garlic clove, and I don't really think that it needed any changes at all. Wonderful recipe and was an absolutely beautiful assortment of colors.
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Myo

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 3, 2009
A great light healthy salad, beautiful colors. I made enough to take to work for lunch for a week and it kept well (dressing on the side).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 28, 2009
Nice, light, fresh taste! If your family aren't big cilantro fans, you can cut the cilantro in half, as I did - you still get a light lime-cilantro flavour without the herbs being overpowering. I also used olive oil instead of grapeseed, and cut the amount by a third (2 tbsp instead of 3), and it came out great!
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 23, 2009
One of my favorites! I have made this probably 10 times, using olive oil instead of grapeseed. I brought some to work for lunch and everyone wanted to try it, so I barely got any myself that day! They all wanted the recipe and have made it for their families, even kids love it. The book club loved it too. This is a definite winner; a great vegetarian and gluten-free high protein dish!
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