5 TB red wine vinegar
3 TB oil
1/3 c chopped fresh cilantro
2 limes, juiced
1 tsp white sugar
3/4 tsp salt
2 cloves garlic, minced
1 lb frozen edamame, shelled
3 c frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 can black beans, rinsed and drained
Whisk together the vinegar, 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.
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