Edamame Salad with Corn and Black Beans
This vibrant, protein-packed salad bursts with flavor, combining crisp vegetables, creamy avocado, and a delicious cilantro-lime dressing! It’s perfect for meal prep, a light lunch, or a flavorful side dish, and it's both nutritious and satisfying. This recipe is highly adaptable with options to add various spices, vegetables, fruits, vegan cheese, or nuts/seeds.
Price per Serving
Instructions
- 1
Cook the frozen shelled edamame (16 oz) according to the package directions. Drain and let cool slightly. Halve the cherry tomatoes (1 cup), finely dice the red onion (0.5 cup), pit and dice the ripe avocado (1 large), and mince the cilantro (0.25 cup).
- 2
In a large mixing bowl, combine the cooled [edamame], black beans (15 oz), corn kernels (15 oz), [halved cherry tomatoes], [diced avocado], [finely chopped red onion], and [minced cilantro].
- 3
Add the [juice of 1 lime] and salt (1 tsp). Toss gently until well mixed.
- 4
Cover and chill in the refrigerator for at least hour (1), or overnight for best flavor.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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