3 tablespoons grapeseed oil 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
Directions In a large serving bowl, whisk together 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.