Black Bean Edamame Salad with Avocado
This easy Black Bean Edamame Salad recipe features sweet corn, creamy avocado, and just 8 simple ingredients! It's packed with hearty plant-based protein and fresh, vibrant veggies.
Servings: 6 (1-cup servings)
Ingredients
- 15 oz. can black beans (rinsed and drained)
- 8 oz. edamame, cooked & shelled*
- 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. I find this salad keeps for about 2-3 days covered in the refrigerator. (The acidity from the lime juice will help prevent the avocado from browning.)
Notes
*Edamame: 8 oz. shelled edamame by weight is about 1.5 cups.
Variations: Add 1/4 tsp. cumin, 1 clove minced garlic, lime zest, agave to sweeten, etc.
Yield: Recipe makes about 6 cups salad.
Recipe originally posted September 2017. Updated July 2024.
Nutrition Per Serving (Estimate)
Calories: 202 kcal | Carbohydrates: 27 g | Protein: 10 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.003 g | Potassium: 726 mg | Fiber: 10 g | Sugar: 4 g | Vitamin A: 527 IU | Vitamin C: 18 mg | Calcium: 61 mg | Iron: 3 mg
