Healthy Garden Salad - cooking recipe

Ingredients

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
1/3 cup cilantro, chopped
2 limes, juice of
1 teaspoon sugar
3/4 teaspoon salt
2 garlic cloves, crushed
1 (14 ounce) bag shelled frozen edamame
3 cups frozen corn kernels
4 green onions, chopped
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 pint grape tomatoes, halved

Preparation

Combine first 7 ingredients in a small bowl and mix well, set aside.
Cook soybeans in boiling water about 3 minutes.
Add frozen corn and boil one more minute.
Drain and rinse well.
Combine soybean mixture, dressing, onions, beans and tomatoes in a serving bowl.
Gently mix well.
Cover and refrigerate at least 2 hours or until serving time.
Time does not include refrigeration time, and Splenda can be used rather than the sugar.
Times are an estimate.