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Edamame, Corn, and Black Bean Salad

Cost $12.5, save $10

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $12.5

INGREDIENTS

  • Vinaigrette

    • â…“ 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
    • 🧂 Âľ teaspoon salt

  • Salad

    • 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

STEPS

1

Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined to make the vinaigrette.

2

Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.

3

Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated.

4

Cover and refrigerate until flavors have blended, at least 2 hours.

NUTRIENTS

Per 1 serving

🔥

253

Calories

  • 13g
    Protein
  • 33g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

For additional flavor, try adding diced avocado just before serving.This salad works well as a meal prep item—it holds up well in the fridge for up to 3 days.Use freshly shucked corn for a sweeter, fresher taste.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.