Our family loves a colorful side salad. Our favorite three bean salad has a vinaigrette of olive oil and vinegar, but the salad below is a refreshing, citrus twist on our typical bean salad. It also incorporates fresh corn when it is in season. Alternatively, you can use frozen corn in the recipe.
I will definitely be making this again! It adds so much color and zest to a dinner table.
14 ounce can of black beans, rinsed
1 cup shelled, cooked edamame
Corn from 1 ear of fresh corn, boiled lightly or left raw
1 cup finely chopped bell pepper, any colors
½ medium red onion, chopped
½ cup chopped cilantro
Juice from 1 lime
1 tablespoon olive oil
1 teaspoon salt, more to taste if you prefer saltier salads
Dash of cumin, if desired
Combine first 6 ingredients in a large bowl. In a small bowl or cup, whisk together the lime juice, olive oil and cumin. I like to whisk this in a cup and roll the whisk between my hands. Make sure your salad dressing mixes into a nice texture. Pour over salad in the salad and mix together. Chill before serving.