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Edamame Bean Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Protein-packed vegan bean salad with black beans, garbanzo beans, edamame, and corn. Ideal for lunch or dinner.
Ingredients:
  • 1 (16 ounce) package frozen corn
  • 1 sweet onion, diced
  • 1 (16 ounce) package frozen shelled edamame (green soybeans)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (12 ounce) jar roasted red peppers, drained and chopped
  • 1 teaspoon smoked sea salt
  • 1 teaspoon ground cumin
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
Instructions:
  • In a hot nonstick skillet, sauté frozen corn until golden brown, stirring occasionally for about 5 minutes. Add diced onion and cook until softened and translucent for another 5 minutes.
  • Combine edamame, black beans, garbanzo beans, roasted red pepper, sea salt, and cumin with the corn mixture. Cook and stir for 3 to 5 minutes until heated through. Remove from heat and mix in cilantro and lime juice. Enjoy!

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