Garden Salad Recipe

First, in a large serving bowl, combine red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt, and garlic. Whisk together until well mixed, creating a vibrant dressing that will tie all the flavors together. Set this aside to allow the flavors to meld.

Next, bring a large pot of lightly salted water to a boil. Add the soybeans and cook for 3 minutes before adding the corn to the boiling water. Allow the corn to cook for an additional minute before draining the vegetables well.

Pour the cooked soybeans and corn into the bowl with the dressing. Gently toss the vegetables in the dressing to coat them evenly. Add in cherry tomatoes, green onions, and black beans, mixing everything together carefully.

Cover the bowl and refrigerate for at least 2 hours to allow the flavors to develop and the dish to chill. This step is crucial for blending the flavors and enhancing the overall taste of the dish.

Before serving, give the salad a final toss to ensure all the ingredients are coated in the flavorful dressing. This dish is perfect for a light lunch or as a side dish for a summertime barbecue. Enjoy the refreshing flavors of this salad, created with love and expertise in my kitchen.

Matthieu (matthieu10)

Cherbourg-Octeville, France

Welcome to my kitchen, where passion meets precision. I combine traditional techniques with modern twists, crafting dishes that look stunning and taste even better. Join me in this culinary adventure, where every bite is a masterpiece.

Ingredients

• Eggs

• Qty. 2 units (86g)

• Water

• Qty. 2 tablespoons (30g)

• Oil

• Qty. 2 tablespoons (28g)

• Salt

• Qty. 4g

• Powdered sugar

• Qty. 1 teaspoon (3g)

• Mustard

• Qty. 1 teaspoon (5g)

• White vinegar

• Qty. 2 teaspoons (10g)

• Tarragon vinegar

• Qty. 2 teaspoons (10g)

• Mixed Greens

• Qty. 1 pound (454g)

• Scallions

• Qty. 1 cup (100g)

Garden Salad

Price