Black bean salad with corn and edamame is an easy, flavor-filled, and nutritious multi-purpose side dish. It can be served like a salad, or used like a salsa: enjoy it with tortilla chips or crackers, use it to top fajitas, burritos, quesadillas, enchiladas, tostadas, omelets, or rice and beans. I have heard the terms “spoon salad” and “dense bean salad” lately, and think this would qualify as one.
Why You Will Enjoy This Recipe
- Fresh lime and garlic flavors
- Colorful and a great dish for barbecues and gatherings
- Simple and quick
- Nutritious and made with whole foods
- Estimated 8 grams of protein, 6 grams of fiber, 64 milligrams of calcium, and 170 calories in a half cup and it has no added sugar, is vegan, and gluten free
- It’s versatile!
Ingredient Notes
Edamame – these are immature soybeans. I prefer to buy them shelled for convenience and frozen. They are popular in Japanese cuisine and are tender and nutritious, providing a complete source of protein and more important nutrients like fiber, vitamin C, and potassium. Learn more from this article: Health Benefits of Edamame.
Corn – if it’s in season, I think fresh corn on the cob tastes the best. I usually have leftover cooked corn cobs and stand it on one end and cut down each side to release the kernels.
Black Beans – recommend canned black beans that are low in sodium and rinsed and drained. Or you can black beans that you have soaked and cooked from dry beans. Pinto beans, black-eyed peas, or kidney beans would work well in this salad too.
Cherry tomatoes – I ten to use these because they are more likely to be ripe and flavorful year-round than other varieties, but you can use whatever tomatoes you like.
Green onions (scallions or spring onions) – Red onions are more commonly used in a black bean salad, but I prefer that these are less assertive.
Orange bell pepper – use any type you like – this color went well with the other ingredients.
Fresh cilantro – skip it if you don’t care for this herb.
Lime – you will really want a fresh lime for this recipe, but if you don’t have one, use 2 tablespoons of bottled lime juice and skip the zest.
Avocado oil – use this or another neutral oil like light olive oil and grapeseed oil.
Garlic – Again, fresh is really the best for flavor, But if you don’t have it handy, substitute a quarter to a half teaspoon of granulated garlic or garlic powder.
Seasonings: cumin, chili powder (I like ancho chili powder), salt, and pepper.
How to Make Black Bean Salad with Corn and Edamame
First, you will cook the edamame. Now if you have bought them shelled already, boil them for 4 minutes. According to the package, they should reach 165 degrees F. Then drain them. I don’t recommend microwaving them in the bag because of the risks of microwaving plastic.
I recommend spreading them out on a plate an putting them in the fridge while you assemble everything else so they won’t be hot in a cold salad. If you bought edamame in the pods, wait until they are cool to handle them and then remove and discard the pods.
Cut your cooked corn off of the cob. If your corn has not been cooked yet, you can boil it or wrap it in wax paper, microwave it for about 2 minutes, remove it carefully with a potholder, and let it cool down before you cut off the corn. If you’re working with frozen corn, you can toss it into the water with your boiling edamame in the last minute or two, and then refrigerate it.
Then add your other ingredients to the bowl. Rinse the black beans well. Add halved cherry tomatoes, chopped bell peppers, chopped green onions, cilantro leaves, lime zest, lime juice, avocado oil, grated garlic, cumin, chili powder, salt, and pepper. Then add the chilled edamame and corn. Mix well and serve or store in the refrigerator for up to 3 days.
What To Have With This Salad
This black bean salad would go well with grilled tofu, tempeh fajitas, tortilla chips, cornbread, or a fresh fruit salad.
More Recipes You May Enjoy
Black Bean Salad with Corn and Edamame
Ingredients
Equipment
Method
- Add a few inches of water to the saucepan and bring it to a boil. Add the shelled edamame beans and cook them for 4 minutes. Drain them in the colander and place them on a plate in the refrigerator.
- Meanwhile, if the ear of corn has been cooked, cut it off of the cob. If you are using frozen corn, add it to the edamame for the last 1 – 2 minutes to heat it. Then drain it with the edamame and add it to the plate in the fridge.
- In a large bowl, add the fresh corn cut off the cob, black beans, cherry tomato halves, chopped green onions, chopped bell pepper, and cilantro leaves. Add the lime zest, lime juice, avocado oil, grated garlic, cumin, chili powder, salt, and pepper. Finally, add the edamame (and corn – if you boiled frozen corn kernels) into the bowl. Mix well.
Nutrition
Notes
Tried this recipe?
Let us know how it was!If you have tried this black bean salad with corn and edamame, please let me know how you liked them and share your comments and a star rating in the comments below.
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