Corn, Black Bean, Edamame Salad with Lime Dressing Recipe

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.


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