Edamame Salad (With Corn and Black Beans)
Vibrant, protein-packed, and bursting with flavor, this Edamame Salad combines crisp veggies, creamy avocado, and delicious cilantro-lime dressing!
Servings: 6 servings
Calories: 298kcal
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 the edamame according to the package directions. Drain and let cool slightly.
- In a large mixing bowl, combine the edamame, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
- Add the lime juice and salt. Toss gently until well mixed.
- Cover and chill in the refrigerator for at least 1 hour, or overnight for best flavor.
Video
Notes
- Don’t overcook the edamame: Otherwise, it can become mushy.
- Use shelled edamame when possible: It will help save time and effort, and only needs very brief cooking.
- To avoid watery salad: Thoroughly drain the edamame, beans, and corn before adding them to the salad bowl.
- Let it marinate: An hour will work, though overnight is even better to allow the flavors to meld for an overall enhanced dish.
Nutrition
Calories: 298kcal | Carbohydrates: 43g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 540mg | Potassium: 935mg | Fiber: 13g | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 4mg
