Edamame Black Bean Salad – a satisfying blend of black beans, edamame, and corn, tossed with a light and refreshing lime dressing and plenty of cilantro. The kind of salad that screams “summer cookout”.
I’m back home and settled back into the daily routine that is life, which includes easy yet satisfying made-ahead lunches, listening to podcasts on my long commute, and dreaming up more new recipes. Yet I’m still processing the amazing weekend I just had. Did you follow along on Snapchat? Maybe saw a few Instagram posts?
In case you’re out of the loop, I was back home for a quick weekend; back home being Minneapolis, and the quick weekend meaning a 6 hour road trip to Iowa. I know I mentioned a little of the craziness when I (quickly) shared the Barbecue Bourbon Sauce recipe, so be sure to check it out if you haven’t!
Aside from the rushed schedule, I couldn’t have asked for a more perfect weekend. The sun was shining – and as I know some of you know, there’s nothing like a Midwestern summer – and I saw a lot of extended family. I’m feeling super grateful for that; it’s like my heart is exploding with love, and there’s no better feeling in the world >> cue Michelle Branch song now (anyone?).
We had so many laughs my stomach still aches and I’m waiting on the six-pack to magically appear. Isn’t laughter the best workout? So much laughter in the stories that will live on for years as we continue to tell them over and over, laughing harder every time. That’s what life is sure about, regardless of how sleep deprived you end up being.
Are you familiar with feeling sleep deprived too? Maybe short on time or rushed? Yet wanting to eat healthier, have something prepared so that you don’t go grab that bag of Doritos? Ok – as someone who strives to have a real food life, I’m a bit ashamed to say I have a thing for Doritos. I admit it, but with Edamame Black Bean Salad at my side, I can fight off the cheesy cravings and have a satisfying lunch that’s full of flavor and so good for my body with 100% real food.
I’m not kidding one bit when I tell you this salad is so incredibly easy to make; you can making it mid-week without worrying about wasting those precious nights to watch your favorite show, or you can prep it on Sunday for make-ahead lunches and still get to enjoy the weekend + summer weather. No one can argue with having more time – aren’t we always asking for that anyway?
The other beautiful thing about this salad? It can secretly double as a salsa, too. If you want to serve it at a cookout/barbecue/get-together as a healthier option, but know there are some people who don’t want “salad” – throw some chips next to the bowl and watch them dig in to enjoy every crunchy, refreshing, flavorful bite.
Do you know what this means? It’s perfect for this Memorial Day weekend!
If you make this Edamame Black Bean Salad (or any of my recipes), I’d love to see! Share on Snapchat (forkinkichen), Instagram, or Facebook!
Get the Recipe Edamame Black Bean Salad
Ingredients
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 ½ cups frozen shelled edamame, thawed
- 1 jalapeno, seeds removed and diced
- ½ cup red bell pepper, diced (approx.. 1 small or ½ large bell pepper)
- ½ cup cilantro, coarsely chopped
- Salt if needed
DRESSING:
- 1 lime, juiced
- 1 Tablespoon olive oil
- ½ teaspoon sea salt, or to taste
- 1 garlic clove, minced
Instructions
- In a medium bowl, combine black beans, corn, edamame, jalapeno, red bell pepper, and cilantro.
- In a separate bowl, whisk together lime juice, olive oil, sea salt, and garlic.
- Pour over salad and stir to coat. Add sea salt if needed.
This is gorgeous! Love the simple, wholesome ingredients and fresh, tangy dressing.
I loved seeing all your pics from your trip on Snapchat— looked like you had a blast! I’ve only been to Minneapolis once but I absolutely loved it while I was there (especially because it was the summer 😉 ).
Thanks, Liz! I may be bias, but I think Minneapolis is just the best, so I’m glad you loved it! Visiting in the summer will definitely make you fall in love with that place, but the winter is a whole different story 🙂
Hi, this looks delicious. Can it be made the night before (looking for a potluck idea)?
Thanks,
Mary
Hi Mary! I always take this for lunches the next few days after I make it, so I don’t see why you couldn’t make it the night before a potluck! If anything you may want to toss it with the dressing before serving (I’d just store the dressing in a mason jar until you’re ready). Enjoy!
This is wonderful. I’m always looking for different ways to eat edamame. I know it’s pretty obvious but the edamame should be shelled – which is usually called mukimame.
Thanks, Sharon!
Was delicious – used for lunches for the next few days
Thanks so much for your review, Suzanne! Such great leftovers – I’m glad you enjoyed!
Excellent recipe !! We enjoyed it as a salad first night. Tasted so fresh and different. I did add a small amount of cumin in it as well. Leftovers we had the next night with tacos. A keeper recipe for sure !!! Thanks for sharing !!
I’m so glad you enjoy it! Thank you so much for your review, Nancy!