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.


  • 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)


  1. Cook the edamame according to the package directions, and then drain and rinse with cold water to cool slightly.
  2. Mix the edamame and both cans of drained beans in a large mixing bowl.
  3. 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.)
  4. 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.)
  5. Toss again before serving. Taste for seasoning, adding a little more salt and pepper, if desired.


Variations: You may use lima beans in place of the shelled edamame.

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