This was a delicious and healthy salad! I substituted the grapeseed oil with olive oil like others suggested and it turned out perfect! I served it with grilled chicken and everyone loved it! I think it was even better the next day! ;)

Used in school lunches. Really good.

Great healthy side dish with lots of protein and flavor! Next time I won't add the sugar (It didn't seem like it needed it) and reduce the oil to 1 tablespoon.

Whenever I make something new, I ask my husband to rate it on a scale from 1-10. This was bestowed an enthusiastic 10! I was hesitant to make this salad. It looked to hardy for me (and I am not a huge lime fan) but I thought maybe my husband would love it. Sure enough, we BOTH loved it! It IS hardy...it can be a meal on its own! And the colors are just beautiful! I actually ended up taking a photo of it to send to my Mom in Florida! The only change I made to the recipe was adding 2 cups of corn instead of 3 (it was all I had). Other than that, I followed the recipe to a "t". I think this is a pretty good "all season" recipe. It would look just as good on a Thanksgiving table (beautiful, actually!) as it would a summer BBQ. Well...what more can I say? It is delicious, filling, packed with protein and lovely to look at it! Go ahead and make it! You will not be disappointed!

This recipe is quick, easy, and adds perfect balance to a BBQ. I used virgin olive oil and tubed cilantro (I'm not a fan of cilantro and this is a little more discreet tasting) and it's always gotten high raves. It's also great the next day w/ some tuna in a pita pocket; it adds just the right tang.

Fantastic recipe! There's really no need for that much oil though - to cut calories and fat I only used 1 Tbsp of olive oil and it came out great. I also added a jalapeno and some cumin for an extra kick.

yummy! i used only 1 Tbsp vegetable oil & used balsalmic vinegar. it got much better after sitting overnight in the refrigerator.

Yum! Made this for a party and it was a hit. I like that there's only a little sugar unlike some other recipes. I used olive oil instead of grapeseed oil.

These flavors blend so well together...delicious! I had no idea how great this would taste when I was making it...was pleasantly surprised. I will be making this a lot! Thanks!!

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

I probably would only give this 4 stars on taste alone, but it gets the 5th one for being both super healthy and super easy to prepare. I think the lime was too dominant though - next time I may reduce it or add a little more sugar. Still, a double batch was gobbled up at a cookout. Thanks for the recipe!

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.

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 morning and ate it for supper so the flavors would combine longer.

Great salad for summer. I only added one lime and just a sprinkling of salt and sugar. I used Olive Oil instead of grapeseed because it was what I had on hand. Perfect for potluck and BBQ's.

Really fresh & delicious and super easy to prepare. It is so colourful. This is going to become a staple on my picnic table this summer!!!

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 regular tomatoes (seeded). 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. I served this over salad greens alongside hot cornbread. My new favorite recipe!!!! =)

This was an excellent accompaniment to macaroni and cheese. The flavors blend best when it is refrigerated overnight.