Healthy Garden Salad

Once a year, my family — the original one that first included just Dad, Mom, me and my sister and now extends to husbands and grandkids — heads out to a heavily negotiated destination and spends up to a week or more in each other’s fine company. Sometimes this destination is close (we rent a big house within a reasonable driving distance, ideally near a lake) and every so often we get more ambitious (cruise to Alaska.) Regardless, all of these trips always have two things in common: 1. the Original Four are reminded of what it was like to live in close quarters, which can be both sweetly sentimental and familiarly frustrating and 2. the trip revolves around the meals.

The quality of that food varies but the quantity does not. As my aunt is fond of saying, you know you are one of us if “you can’t carry a tune in a bucket and you never met a meal you didn’t like.” This time around, we laid waste to chili dogs, Italian food, mountains of scrambled eggs, slabs of bacon, and more than a few ‘smores over the course of five days. So, like many of you I am sure, I am in need of a serious detox. Luckily, I have a great salad to share with you, via my friend Lisa. If it’s true that you eat with your eyes first, then this is a feast from the get-go…

Lisa brought this salad over the night we cooked the Bacon-Wrapped Turkey Breast with Cornbread Stuffing and it was oh-so-good. It’s really more of an edamame-heavy side dish than a salad but who cares about details when something is this fresh and simple and super yum? Exactly what the doctor ordered after a long holiday week of indulgence! Here ya go…

Healthy Garden Salad



5 tablespoons red wine vinegar
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
1. In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, 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. 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.
Categories: Recipes, Salads | Tags: , , , , , , , , , , , , | 1 Comment

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One thought on “Healthy Garden Salad

  1. Looks yummy, pinned it for future use.

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