bean salad

my friend, rebecca, made this salad for us over the summer and i loved it.  i forgot to ask her for the recipe but i improvised my version from a recipe i found at allrecipes.com and i am super happy with the result.  this salad is packed with protein and makes a great side dish, main course, or snack...

ingredients/supplies:
-5 tablespoons of red wine vinegar
-3 tablespoons of grapeseed oil
-1/3 cup fresh cilantro
-2 limes
-1 teaspoon agave (or sugar)
-1 small red onion
-4 green onions
-1 or 2 jalapenos
-1 pound shelled edamame (i used frozen and it was 1 package)
-3 cups frozen corn (again, i used frozen for ease- 2 packages)
-2 handfuls of cherry or grape tomatoes
-salt to taste
-15 ounces of black beans (1 can if you are using canned)
-measuring cups and spoons, a strainer, a large mixing bowl, a large spoon, a knife and a cutting board

prepping/chopping/mixing:
prep:
-thaw the edamame and corn (i just left it out for 2 hours and it thawed but if you want to speed up the process, just throw them in a pot of barely salted boiling water for about 3 minutes and strain...be sure to cool them after)
-drain, rinse, and strain the beans
-wash and dry the jalapeno and green onion

chopping:
-chop the onions (green and red), jalapenos (i diced mine without the seeds or veins), and half or quarter the tomatoes

-chop the cilantro at the last minute, right before adding to the dressing mixture explained below

mix:
-in a small bowl mix the 5 tablespoons of red wine vinegar, 3 tablespoons of grapeseed oil, the juice of 2 limes, 1 teaspoon of agave, and a pinch of salt
-add the red onions, green onions, jalapenos, and cilantro to the dressing

-in a large bowl mix the corn and the edamame and pour the dressing over and mix

-add the black beans and the tomatoes give a careful, final mix so that tomatoes and beans do not fall apart

-salt to taste

it is good right when you make it but it is excellent after chillin in the frig overnight...

enjoy!