5 tbsp red wine vinegar
3 tbsp grapeseed oil (could sub with canola)
1/3 c fresh cilantro, chopped
2 limes, juiced
1 tsp white sugar
¾ tsp salt
2 cloves garlic, minced
1 lb frozen shelled edamame (green soy beans)
3 c frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15oz) can black beans, drained and rinsed
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to boiling water and continue cooking for one more minute. Drain very well, and pour into the serving bowl with dressing. Gently mix in cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend flavors.
Borrowed from AllRecipes.com
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