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Black Bean Avocado Edamame Salad

September 11, 2017 By Kaitlin McGinn 6 Comments

Easy Avocado Edamame Salad with black beans! Just 8 simple ingredients and packed with plant-based protein & fresh veggies.

Avocado edamame salad with black beans and tomatoes in a bowl

This easy, 8-ingredient salad has a double protein punch (edamame + black beans!) It’s tossed with a simple squeeze of lime juice for some bright, fresh flavor.

Plus it works great as either a side or main dish salad. Beautiful year-round, but especially in summer when tomatoes and corn are in season.

Bowl with ingredients for avocado edamame salad

Check out the variation notes below the ingredients for additional ideas. Try garlic, cumin, agave, or play around with other flavors if desired. I’d love to hear what you come up with.

Plus this is a fantastic make-ahead dish as the flavors wonderfully intensify as it chills in the fridge. Which makes it a great choice for picnics, potlucks, take along lunches, meal prep, etc.

If making ahead of time, simply save the avocado to toss in right before serving.

Avocado edamame salad with black beans and tomatoes in a bowl
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5 from 5 votes

Black Bean Avocado Edamame Salad

Easy Avocado Edamame Salad with black beans! Just 8 ingredients and packed with plant-based protein and nutrients.
AuthorKaitlin – The Garden Grazer
Prep Time15 mins
Total Time15 mins
CategorySalad
CuisineGluten-Free, Oil-Free, Vegan
Servings6 side servings

Ingredients

US Customary – Metric
  • 15 oz. can black beans
  • 1 1/2 cups shelled edamame (8 oz.)
  • 1 1/2 cups cherry or roma tomatoes
  • 1 cup sweet corn
  • 1/4 cup red onion (or green onion for milder flavor)
  • 1/3 cup cilantro
  • Juice from 1-2 limes (about 2-3 Tbsp.)
  • 1 large ripe avocado
  • Salt to taste
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Instructions

  • Rinse and drain black beans. Dice tomatoes.
  • Finely dice red onion. Roughly chop cilantro, large stems removed.
  • In a medium bowl, add all ingredients except avocado. Toss to combine.
  • Adjust seasoning if necessary (more lime juice, salt, etc.)
  • Chill covered in the fridge if desired for 1-2 hours before serving. When ready to serve, dice avocado, add to bowl, and gently toss.

Notes

Serving suggestion: before adding the avocado, refrigerate for 1-2 hours (or more) to let flavors combine. Then add diced avocado when ready to serve.
Variations: add 1/4 tsp. cumin, 1 clove minced garlic, lime zest, agave to sweeten, etc.

Nutrition Per Serving (Estimate)

Calories: 201 kcalCarbohydrates: 26 gProtein: 11 gFat: 8 gSaturated Fat: 1 gPotassium: 697 mgFiber: 10 gSugar: 4 gVitamin A: 359 IUVitamin C: 20 mgCalcium: 57 mgIron: 3 mg
Did you make this recipe?Please leave a star rating or comment below.
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Vegan avocado edamame salad in a bowl

Enjoying this Black Bean Avocado Edamame Salad? Also check out:

  • Mexican Sweet Potato Bowl
  • Cilantro Lime Brown Rice
  • Vegan Chili Mac

Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Salad, Sides, Vegan, WFPBNO Tagged With: avocado, black beans, cilantro, corn, edamame, lime, picnic, plant protein, potluck, take-along lunch, tomato

Previous Post: « Vegan Italian Chopped Salad with Zesty Vinaigrette
Next Post: Black Bean Lentil Taco Soup »

Reader Interactions

Comments

  1. Velva

    September 15, 2017 at 10:05 pm

    Beautiful! Look at those colors and textures. Delicious! Love it.

    Reply
    • Kaitlin | The Garden Grazer

      September 19, 2017 at 4:47 pm

      Thank you!

      Reply
  2. Tif Matthews

    February 19, 2018 at 7:59 pm

    So good! I've made it 3 times already.

    Reply
    • Kaitlin | The Garden Grazer

      March 19, 2018 at 8:03 pm

      So great to hear! Thank you for sharing 🙂

      Reply
  3. Debbie

    April 25, 2019 at 7:51 am

    Made this for my future son-in-law who is a very strict vegan. He loved it.5 stars

    Reply
    • Kaitlin McGinn

      April 25, 2019 at 9:14 am

      Wonderful, wonderful! So glad it was enjoyed 🙂 Thanks for taking the time to come back and let me know, and for leaving a rating – very appreciated! Wishing you a lovely rest of the week Debbie!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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