Black Bean Corn Edamame Salad

Black Bean Corn Edamame Salad is a little spicy, packed with vegetables and protein, and tastes delicious!  Thank you to Pompeian for sponsoring this post as part of the Pantry Insiders program.  Black Bean Corn Edamame Salad | alidaskitchen.com

 

With the holiday season quickly approaching, I like to have healthy, easy recipes on hand for easy lunches and quick weeknight dinners.  This Black Bean Corn Edamame Salad is made with simple, wholesome ingredients that are naturally flavorful.   This salad is delicious for a light meal yet can be made heartier with the addition of cooked quinoa (I use 2 cups cooked for this recipe) or shredded rotisserie chicken. This salad recipe is very flexible and the ingredients can be adjusted to taste.

Black Bean Corn Edamame Salad is packed with vegetables, vitamins and protein…perfect to balance the sugar and butter laden eats of the season. The black bean and corn combination is classic, and the addition of edamame adds protein, a slight sweetness and beautiful color.  For something a little spicier, I used canned diced tomatoes with chiles, but just plain tomatoes would work just as well (fresh tomatoes and a jalapeno would also work well).  Everything is tossed with a simple vinaigrette of olive oil, Pompeian red wine vinegar, and some spices.

Black Bean Corn Edamame Salad | alidaskitchen.com

Black Bean Corn Edamame Salad
 
Author:
Yields: 6 to 8 servings
Ingredients
Salad
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn kernels, thawed if from frozen
  • 1 cup shelled edamame (thawed if from frozen)
  • ½ cup red onion, finely chopped
  • 1 can (14.5 ounces) diced tomatoes with chiles, drained
  • 1 lime
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar (I use Pompeian)
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • salt and pepper, to taste
Instructions
  1. In a large bowl, combine beans, corn, edamame, onion and tomatoes.
  2. In a separate small bowl, whisk together oil, vinegar, paprika, chili powder, salt and pepper and pour over bean mixture and toss to combine. Refrigerate for 1 hour to let flavors set. Squeeze the juice of one lime over the salad before serving.

Black Bean Corn Edamame Salad | alidaskitchen.com

Disclosure: This is a sponsored post on behalf of Pompeian as part of their Pantry Insiders program. All opinions are my own. 

Black Bean Corn Edamame Salad | alidaskitchen.com

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