Edamame Black Bean Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Edamame Black Bean Salad – a satisfying blend of black beans, edamame, and corn, tossed with a light and refreshing lime dressing. The kind of salad that screams “summer cookout”.
15 ounce can black beans, drained and rinsed
1 cup frozen corn, thawed
1 ½ cups frozen 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
1 lime, juiced
1 Tablespoon olive oil
½ teaspoon sea salt (or to taste)
1 garlic clove, minced
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.
*Eat as a salad or grab some tortilla chips and eat as a salsa!