Healthy Garden Salad

    14 min

    Green soya beans, sweetcorn, cherry tomatoes and black beans combine to make a colourful salad with a light lime vinaigrette dressing.

    325 people made this

    Serves: 8 

    • 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
    • Salad
    • 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

    Prep:10min  ›  Cook:4min  ›  Ready in:14min 

    1. In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, coriander, lime juice, sugar, salt and garlic. Set aside.
    2. 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.

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    Reviews & ratings
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    Reviews in English (253)


    I made this for the second time. First time I made it to recipe except for using Olive Oil and it was good. THIS time, I used Grapeseed Oil (I think it really is better), fire roasted corn, and 2 4oz cans of diced green chilis. It is dynamite!!! It has that extra zing but not "hot and spicy" by any means.  -  04 Jul 2008  (Review from Allrecipes US | Canada)


    Loved this salad! I also used olive oil in place of the grapeseed. Wonderful summertime salad that would work well for a pot-luck. Sylvia thank you for sharing. The average lime yields 2T/1oz juice.  -  26 Jul 2007  (Review from Allrecipes US | Canada)


    Wow, this salad was SO yummy!!! I eliminated the tomatoes and subbed diced red pepper, and I used balsamic vinegar. Also, I used a teaspoon of brown sugar--it was a hit! I'll probably bring it to our Thanksgiving celebration!  -  11 Nov 2006  (Review from Allrecipes US | Canada)