An easy Black Bean Edamame Salad recipe with sweet corn and creamy avocado! It's just 8 simple ingredients and filled with hearty plant-based protein and fresh veggies. (Vegan, gluten-free, oil-free.)
This delicious Black Bean Edamame Salad is only 8 simple ingredients! It's protein-rich and so satisfying with bright, fresh flavors.
It features a hearty combination of black beans, edamame, avocado, sweet corn, and red onions. Then tossed in a simple cilantro lime dressing!
Best of all, it's quick & easy to prepare. You can enjoy it either as a side dish or main dish. So it's a great choice for meal prep, take-along lunches, or a delicious side dish at summer gatherings, picnics, or potlucks.
I find it's delicious all year round, but especially in summertime when the tomatoes and sweet corn are in peak season and flavor! I hope you enjoy it as much as I do.
Ingredients for Black Bean Edamame Salad
For this recipe, you'll toss together in a large bowl:
- Black beans: You'll need one 15-ounce can of black beans for this recipe. (Or if you cook your own from scratch, use about 1.5 cups cooked beans.)
- Edamame: These are green soybeans. Most often I purchase organic frozen edamame beans and then defrost them according to package instructions. I've seen frozen edamame either in the pods or shelled, so find whatever's available in your area and shell them if needed.
- Roma tomatoes: Or substitute grape tomato, cherry tomatoes, or other garden tomato if desired. Just be sure they're ripe and flavorful!
- Sweet corn: Either cooked fresh, canned corn kernels, fire-roasted, or thawed frozen corn.
- Red onion: I like this variety of onion best, but you can substitute green onion for a milder flavor.
- Fresh cilantro
- Fresh lime juice: Or you can swap in fresh lemon juice instead if needed.
- Avocado: You'll need one large avocado. I try to find ones that are ripe yet still mostly firm with a little softness. This helps prevent them from becoming too mushy in the salad. (Or if you're not a fan of avocado, simply leave it out!)
- Salt: I use fine grain salt for this recipe. You can also include black pepper to taste if desired.
Customizing
Flavors: Expand this salad however you see fit! Add a dash of ground cumin, one clove minced garlic (or garlic powder), lime zest, cayenne pepper for a little spice, or agave for some sweetness.
Dressing: I prepare the dressing oil-free, but you can toss in a tablespoon of good quality extra-virgin olive oil if you wish. You can also reduce the lime juice and add apple cider vinegar or red wine vinegar as well.
Vegetables: Include red bell peppers, roasted bell pepper, jalapeno, cucumber, or whatever else sounds good.
Serving
This is a fantastic make-ahead dish because the flavors intensify after it chills in the fridge. So it's a great option for picnics, potlucks, take along lunches, meal prep, etc. I find it keeps for about 2-3 days stored in a sealed container in the refrigerator.
Making ahead of time: Feel free to save the avocado to cut and add right before serving. This helps keep it fresh.
Try it as a dip! You can also serve this as a dip with your favorite tortilla chips.
For more inspiration, also browse all vegan salad recipes or avocado recipes.
Black Bean Edamame Salad with Avocado
Ingredients
- 15 oz. can black beans (rinsed and drained)
- 8 oz. edamame, cooked & shelled (about 1.5 cups)
- 1 cup sweet corn, cooked
- 4 roma tomatoes
- 1/3 cup red onion
- 1/3 cup fresh cilantro
- 3 Tbsp. lime juice
- 1/4 tsp. salt
- 1 large ripe avocado
Instructions
- Prepare veggies: Dice the tomatoes and red onion. Roughly chop the cilantro, large stems removed.
- Combine: In a medium bowl, add all ingredients except avocado. Toss to combine. Adjust seasoning if necessary (more lime juice, salt, etc.)
- Refrigerate: For best flavor, chill the salad in a sealed container in the refrigerator for 1-2 hours before serving. (Or if you'd like to enjoy this immediately, that's great too! Let it sit at room temperature to marinate for 10-15 minutes instead.)
- Add avocado: When ready to serve, dice avocado, add to bowl, and gently toss. The acidity from the lime juice will help prevent the avocado from browning. I find this salad keeps for about 2-3 days covered in the refrigerator.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this Black Bean Avocado Edamame Salad recipe, also check out:
Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.
Hadi says
Refreshingly yummy. I add some cumin and paprika and I feel they go very well with the tanginess of the lemon juice. Thanks Kaitlin!
Kaitlin says
Beautiful! What great additions, Hadi. Thanks so much for sharing your kind and helpful feedback!
Allison says
I’ve made it three times. I have enjoyed it. I like how easy and nutritious it is.
Kaitlin says
Really great to hear, Allison! Thanks so much for sharing.
Debbie says
Made this for my future son-in-law who is a very strict vegan. He loved it.
Kaitlin says
That's wonderful, Debbie! So glad your son enjoyed it. Thanks for taking the time to come back and let me know!
Tif Matthews says
So good! I've made it 3 times already.
Kaitlin says
Great to hear, Tif! So glad you're enjoying it!