Farmers Market Salad


  • 5 tablespoons of red wine vinegar
  • 3 tablespoons olive oil
  • 2 limes [juiced]
  • 1 teaspoon white sugar [can substitute honey, maple syrup, stevia]
  • 1/2 teaspoon salt
  • 2 minced gloves of garlic
  • 1 pound shelled edamame (green soybeans) - frozen
  • 1-1/2 cups corn
  • 1 pint cherry tomatoes, sliced
  • 4 green onions, thinly sliced
  • 1 - 15 oz low-sodium black beans, rinsed well and drained


  1. In a large serving bowl, whisk together the red wine vinegar, olive oil, lime juice, sugar, salt and garlic. Set aside.
  2. 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. Add cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill.


146 calories, 6g total fat, 0mg cholesterol, 171mg potassium, 17g carbs, 6g protein

Note: This salad has a lot of sodium, a whopping 2124mg. Look for ways to cut sodium where you can or eat a smaller portion.