Black Bean Edamame Salad with Avocado
A simple & hearty avocado edamame salad with black beans. Just 8 ingredients and filled with plant-based protein and nutrients.
Servings6 side servings
- 15 oz. can black beans
- 1 1/2 cups shelled edamame, cooked (8 oz.)
- 1 1/2 cups cherry/grape tomatoes (or roma)
- 1 cup sweet corn, cooked
- 1/4 cup red onion (or green onion for milder flavor)
- 1/3 cup fresh cilantro
- 2-3 Tbsp. lime juice (about 1-2 small limes)
- 1 large ripe avocado
- Salt to taste
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.
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.
Calories: 201 kcal | Carbohydrates: 26 g | Protein: 11 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Potassium: 707 mg | Fiber: 10 g | Sugar: 4 g | Vitamin A: 364 IU | Vitamin C: 20 mg | Calcium: 61 mg | Iron: 3 mg