Monday, August 20, 2012
HEALTHY GARDEN SALAD
5 tablespoons red wine vinegar
3 tablespoons grapeseed oil ( I didn't have any grapeseed oil, so used Flax oil instead)
1/3 cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon 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.
Amount Per Serving Calories: 204 | Total Fat: 9.6g | Cholesterol: 0mg