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Corn, Black Bean & Edamame Salad

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corn, black bean & edamame salad

Edamame in a Tex Mex inspired salad?

YES. I suppose you could call this Tex Mex/Asian fusion. I call it delicious!

The edamame/black bean combination make this salad a protein and fiber powerhouse. Dressed lightly in a lime and cumin vinaigrette, this salad is perfect for a barbeque, a potluck or packed for lunch. I’ve even wrapped it up in a high fiber wrap for dinner.

Feel free to play around with the vegetables, adding more peppers, or chucking in some chopped tomatoes or avocado. Make a double batch – you’ll be happy to spy this light and refreshing salad in your fridge during this season of indulgence!

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Corn, Black Bean & Edamame Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 servings

Serving Size: 1/8 of salad

Gather

8 ounces frozen corn (about half a bag)
10 ounces frozen, shelled edamame, prepared according to package instructions
1 15.5 ounce can black beans, drained
1 red bell pepper, diced
1/4 cup cilantro, roughly chopped
1 clove garlic, grated through mircoplane or finely diced
juice of one lime
1 tablespoon cumin
2 tablespoons olive oil
Sea salt and pepper to taste

Step by Step

  1. In a large bowl, combine the corn, edamame, black beans, red pepper and cilantro.
  2. In a separate bowl, combine the rest of the ingredients with a whisk, then add to the corn mixture.
  3. Refrigerate to allow for corn to thaw and for the flavors to meld.

Nutrition

WW PP 4; Calories 153; Calories from Fat 54; Total Fat 6.0g; Saturated Fat 0.7g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 221mg; Total Carbohydrates 20.1g; Dietary Fiber 4.9g; Sugars 2.7g; Protein 8.0g

http://shrinkingkitchen.com/corn-black-bean-edamame-salad/

 

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