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Edamame, Corn, and Black Bean Salad
Edamame, Corn, and Black Bean Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Try this refreshing edamame, corn, and black bean salad with zesty cilantro-lime dressing for a twist on traditional salad.
Ingredients:
  • 0.33333334326744 cup chopped fresh cilantro
  • 5 tablespoons red wine vinegar
  • 3 tablespoons grapeseed oil
  • 2 medium limes, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon white sugar
  • 0.75 teaspoon salt
  • 1 (1 pound) package frozen shelled edamame (green soybeans)
  • 3 cups frozen corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 pint cherry tomatoes, quartered
  • 4 green onions, thinly sliced
Instructions:
  • Prepare the flavorful vinaigrette by mixing fresh cilantro, vinegar, oil, lime juice, minced garlic, sugar, and salt in a large bowl until fully blended.
  • Prepare the salad: Boil a pot of lightly salted water. Add edamame and cook for 3 minutes. Then, add corn and cook for an additional minute. Remember to drain thoroughly.
  • Combine edamame and corn with the vinaigrette in a large bowl, then toss in beans, cherry tomatoes, and green onions, ensuring all ingredients are evenly coated. Chill in the refrigerator for a minimum of 2 hours to allow flavors to meld.

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