Edamame Salad with Black Bean and Corn

[ 2 ] July 16, 2012 |

Edamame Salad with Black Bean and Corn

Simple and so satisfying, this edamame salad is fresh and colorful.

Edamame is a green vegetable packed with protein. Consumed as a snack, used in soup and salad, the soybean turns a dish in an healthy meal.

Edamame Salad with Black Bean and Corn

Dressed in a light lime cilantro vinaigrette, this salad is summer in a bowl.

Serve over a bed of green or add some avocado slices right before serving for a complete meal.

  • 2 cups frozen, shelled edamame
  • 1 cup fresh corn or thawed frozen corn
  • 1 cup organic black bean, cooked
  • 1 cup cherry tomatoes, halves
  • Dressing
  • 4 Tablespoon olive oil
  • Juice of 1 lime
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper
  1. Bring a big pot of water to boil.
  2. Meanwhile, whisk all the dressing ingredients in a medium-size mixing bowl.
  3. Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes.
  4. Drain into a colander and run under cold water until cool enough to handle.
  5. Add the edamame, corn, black bean, and tomatoes to the dressing and toss to combine.


Edamame Salad with Black Bean and Corn

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Category: Salads, Side Dishes

Comments (2)

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  1. That looks lovely, and nice and healthy!

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