Healthy Garden Salad

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
Course carbohydrate, Entree, Main Course, Salad
Servings 8
Calories 252kcal


  • 5 tbsp red wine vinegar
  • 3 tbsp grapeseed oil
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 tsp white sugar
  • 3/4 tsp salt
  • 2 cloves garlic, minced
  • 1 (1 pound) package frozen shelled edamame (green soybeans)
  • 3 cups frozen corn kernels
  • 1 pint cherry tomatoes, quartered
  • 4 green onions, thinly sliced
  • 1 (15 ounce) can black beans, rinsed and drained


  • 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 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.


Calories: 252kcal | Carbohydrates: 33.4g | Protein: 13.1g | Fat: 9.8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 438mg | Potassium: 788mg | Fiber: 8.7g | Calcium: 148mg | Iron: 4mg

DASH and Low Sodium Variations:

Cut the Salt in the recipe by half. Very Low sodium diets may need to cut out the salt altogether.

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