Organic Edemame Salad

To prepare the beans:
Rinse beans well. Soak overnight for shorter cooking time.  Bring to a boil 2 cups of beans in 6 cups of water and simmer for 60-90 minutes. (150 minutes unsoaked)

Dressing:
5 tablespoons rice wine vinegar
3 tablespoons grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, zest and juice
2 tsp cumin
1 tablespoon chipotle
2 tablespoons of wheat-free Tamari
3/4 teaspoon salt
1 tsp pepper
2 cloves garlic, minced
Wisk all ingredients in a bowl and set aside.

Veggies:
1 pound frozen shelled edemame (thaw)
3 cups frozen corn kernels (thaw)
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
2 cups Organic Turtle Black Beans
1 red bell pepper, diced

Mix prepared veggies in a bowl, pour dressing over veggies and mix well. Serve chilled or immediately. Garnish with fresh sliced lime and a sprig of cilantro.