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
Scale
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
