About this recipe:Green soya beans, sweetcorn, cherry tomatoes and black beans combine to make a colourful salad with a light lime vinaigrette dressing.
5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
5 tablespoons chopped fresh coriander
2 limes, juiced
1 teaspoon caster sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 (480g) bag frozen shelled green soya beans
500g (1 1/4 lbs) frozen sweetcorn kernels
300g (11oz) cherry tomatoes, quartered
4 spring onions, thinly sliced
1 (400g) tin black beans, rinsed and drained
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Method Prep:10min › Cook:4min › Ready in:14min
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, coriander, lime juice, sugar, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soya beans 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, spring onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavours.