- 2 cups frozen, shelled edamame
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- ¼ cup thinly slivered or minced red onion
- ¼ cup chopped fresh cilantro
- ¼ cup (60ml) freshly squeezed lime juice + the zest of one lime
- ¼ cup (56ml) olive or avocado oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly each ground cumin and coriander
- ⅛ teaspoon cayenne pepper, or to taste (may sub black pepper to taste)
- Optional: ½ – 1 avocado diced; 1 cup corn; ½ -1 jalapeño or serrano pepper, minced; ½ a bell pepper (color of choice; yellow looks pretty)
Cilantro Lime Edamame & Black Bean Salad
Yield: approximately 1½ quarts
Quick to prepare and brimming with zippy flavor, this colorful salad can be served as a versatile side dish or as an appetizer with tortilla chips. (We love it with Scoops!) Filling and fiber rich, leftovers make a great lunch.
Ingredients
Instructions
- Cook the edamame according to the package directions, and then drain and rinse with cold water to cool slightly.
- Mix the edamame and both cans of drained beans in a large mixing bowl.
- Add the red onion, cilantro, lime juice and zest, oil, seasonings, and optional ingredients of choice. (Note: When making the salad ahead, I like to add avocado, seeds, and cheese, if using, just prior to serving.)
- Toss well, and then cover and refrigerate until ready to serve. (The salad may be eaten right away, although the flavors will meld and improve after several hours.)
- Toss again before serving. Taste for seasoning, adding a little more salt and pepper, if desired.
Notes
Variations: You may use lima beans in place of the shelled edamame.