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
Look for low sodium canned black beans, or use black beans cooked from dry beans,
You can substitute kidney beans, pinto beans, cannellini beans, or your favorite type.
Garnishes could include lime wedges, fresh cilantro, chopped avocado, or chopped jalapeño peppers.
The nutrition estimate is from Spoonacular, which is based mainly on USDA data. I used the estimate of one and one-eighth cup of edamame in the pod equals a half cup of shelled edamame (mukimame), according to this WebMD article: The Secret of Edamame.
