1.5 tbspred wine vinegar 3 tbspolive oil 0.33 cupcilantrochopped 2limesjuiced 1 tspsugar 0.75 tspsalt 2 clovesgarlicminced 1 lbedamame 3 cupscorn kernels, frozen 2 cupstomatoes, cherrycut into quarters 4green onionsthinly sliced 15 ozblack beans, cannedrinsed and drained

1. In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes.
3. Add corn to the boiling water and continue cooking for 1 more minute.
4. Drain very well, and pour into the bowl with the dressing.
5. Gently mix in the cherry tomatoes, green onions and black beans.
6. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.