Roxanne’s Healthy Garden Salad
Ingredients
- 1⁄2 cup of a “light” raspberry vinaigrette dressing
- 1/3 cup chopped fresh cilantro
- 1⁄4 cup chopped fresh basil
- 1/2 lime, juiced
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 cup quartered, small fresh mozzarella
- 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 the vinaigrette dressing, cilantro, basil, lime juice, salt, pepper 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 fresh mozzarella, cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.