Healthy Garden Salad Recipe -
Healthy Garden Salad Recipe
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Healthy Garden Salad
This colorful, healthy salad stars black beans, corn, tomatoes, and edamame. See more

Healthy Garden Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2008

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.

Most Helpful Critical Review
Aug 27, 2011

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...

Jul 28, 2007

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.

Nov 11, 2006

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!

May 05, 2009

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!!!! =)

Oct 03, 2006

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.

May 30, 2007

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!

Jan 25, 2008

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.


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 438 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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