Healthy Garden Salad

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil (I used olive oil)
1/3 cup fresh cilantro (I used leaves only)
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 package (1 pound) frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered (I used regular tomatoes cut small)
4 green onions, thinly sliced
1-15 oz can black beans, rinsed and drained

In a large serving bowl, whisk together red wine 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.