Healthy Garden Salad

5 tablespoons red wine vinegar

3 tablespoons grapeseed oil

⅓ cup chopped fresh cilantro

2 limes, juiced

1 teaspoon white sugar

¾ 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.