Edamame Bean Salad

Edamame Bean Salad
  • 1 (16 ounce) package frozen corn
  • 1 sweet onion, diced
  • 1 (16 ounce) package frozen shelled edamame (green soybeans)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (12 ounce) jar roasted red peppers, drained and chopped
  • 1 teaspoon smoked sea salt
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice


  1. Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  2. Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

03/28/2018
Edamame Bean Salad, recipe PT15M PT1H 5 455 calories

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