Edamame Salad with Corn, Black Beans, and Lime Recipe
Introduction
This vibrant Edamame Salad with Corn and Black Beans is a fresh and healthy dish perfect for any season. Packed with protein and colorful vegetables, it makes a great side or light meal that’s easy to prepare and full of bright flavors.
Ingredients
- 16 ounces frozen shelled edamame
- 15 ounces black beans (drained and rinsed)
- 15 ounces corn kernels (drained)
- 1 cup cherry tomatoes (halved)
- 1 large ripe avocado (pitted and diced)
- ½ cup finely chopped red onion
- ¼ cup minced cilantro
- Juice of 1 lime
- 1 teaspoon salt
Instructions
- Step 1: Cook the edamame according to the package directions. Drain and let cool slightly.
- Step 2: In a large mixing bowl, combine the edamame, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
- Step 3: Add the lime juice and salt. Toss gently until well mixed.
- Step 4: Cover and chill in the refrigerator for at least 1 hour, or overnight for best flavor.
Tips & Variations
- For extra crunch, add chopped bell peppers or cucumber.
- Swap cilantro for fresh parsley if you prefer a milder herb flavor.
- Use fresh corn kernels instead of canned for a sweeter taste.
- Add a drizzle of olive oil or a splash of hot sauce to enhance the dressing.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly over time; to minimize this, add the avocado just before serving or toss with additional lime juice. Serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen edamame in the shell instead of shelled?
Yes, but you’ll need to shell the edamame after cooking before adding it to the salad.
Is this salad suitable for meal prep?
Absolutely. The salad keeps well in the fridge, especially if you add the avocado just before eating to maintain freshness.
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Edamame Salad with Corn, Black Beans, and Lime Recipe
- Total Time: 20 minutes plus chilling time
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and nutritious Edamame Salad featuring a refreshing mix of corn, black beans, cherry tomatoes, avocado, and fresh herbs, tossed in lime juice and perfect for a light lunch or side dish.
Ingredients
Main Ingredients
- 16 ounces frozen shelled edamame
- 15 ounces black beans, drained and rinsed
- 15 ounces corn kernels, drained
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, pitted and diced
- ½ cup finely chopped red onion
- ¼ cup minced cilantro
- Juice of 1 lime
- 1 teaspoon salt
Instructions
- Cook Edamame: Cook the frozen shelled edamame according to the package directions, then drain and allow to cool slightly before using.
- Combine Ingredients: In a large mixing bowl, gently combine the cooked edamame, black beans, corn kernels, halved cherry tomatoes, diced avocado, finely chopped red onion, and minced cilantro ensuring even distribution.
- Add Dressing: Squeeze the juice of one lime over the salad and sprinkle with one teaspoon of salt. Toss the ingredients gently to mix all flavors without mashing the avocado.
- Chill Salad: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill overnight before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño.
- This salad can be served as a side dish or a light main meal.
- Keep avocado fresh by adding it just before serving if planning to store longer than an hour.
- Use fresh lime juice for the best flavor.
- This salad is excellent for meal prep as it holds well when chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: edamame salad, black bean salad, corn salad, vegan salad, healthy salad, avocado salad, lime dressing
