Healthy Garden Salad

Healthy Garden Salad

Made  times
Kitties 2 8

"Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing."
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servings 252 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.


  1. 325 Ratings

Most helpful positive review

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, an...

Most helpful critical review

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...

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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, an...

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 ju...

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 t...

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 ...

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.

I thought this was just delicious! I made it just as the recipe stated and it turned out wonderfully! Thanks :-)

Yummy! I used olive oil instead of grape seed oil and I use chick peas too instead of edamame. Will make this often. I also put some shredded chedder in when serving. I made it in the mornin...

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