Name: Edamame Salad with Corn, Black Beans, and Avocado Recipe
Prep time: 10 min
Cook time: 5 min
Total time: PT-490123H54M18S
Cuisine: American
Ingredients: 16 ounces frozen shelled edamame; 15 ounces black beans, drained and rinsed; 15 ounces corn kernels, drained; 1 cup cherry tomatoes, halved; 1 large ripe avocado, pitted and diced; ½ cup finely chopped red onion; ¼ cup minced cilantro; Juice of 1 lime; 1 teaspoon salt

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Introduction

This Edamame Salad with Corn and Black Beans is a fresh and vibrant dish perfect for a light lunch or a side. Packed with protein and colorful vegetables, it combines simple ingredients into a satisfying, healthy salad.

The image shows a white bowl filled with a colorful salad made of multiple layers: bright green edamame beans, black beans, yellow corn kernels, and chopped red onion as the base; scattered juicy red grape tomatoes and pale green avocado chunks on top; all mixed with fresh green herbs like cilantro, adding texture and color contrast. A silver spoon rests inside the bowl on the right side, partially submerged in the salad. The bowl sits on a surface with a white marbled texture, and a gray textured cloth napkin is folded nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces frozen shelled edamame
15 ounces black beans (drained and rinsed)

15 ounces corn kernels (drained)
1 cup cherry tomatoes (halved)

1 large ripe avocado (pitted and diced)
½ cup finely chopped red onion

¼ cup minced cilantro
Juice of 1 lime
1 teaspoon salt

Instructions

Step 1: Cook the edamame according to the package directions. Drain and let cool slightly.
Step 2: In a large mixing bowl, combine the edamame, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
Step 3: Add the lime juice and salt. Toss gently until well mixed.

Step 4: Cover and chill in the refrigerator for at least 1 hour, or overnight for best flavor.

Tips & Variations

For extra crunch, add diced cucumber or bell pepper.
Use fresh corn kernels if available for a sweeter taste.

Swap cilantro for parsley if you prefer a milder herb flavor.
Add a splash of olive oil or a pinch of chili flakes for added richness or heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Since avocado tends to brown, it’s best enjoyed fresh or within a day. If storing overnight, add the avocado just before serving. Re-toss before serving to redistribute the flavors.

How to Serve

A close-up image of a colorful salad in a white speckled bowl with a thin brown rim, placed on a white marbled surface with a gray textured cloth on the right side. The salad has multiple layers including bright green chunks of avocado, plump yellow corn kernels, vibrant red grape tomatoes, light green edamame beans, small black beans, and bits of purple onion, all mixed with chopped green herbs. A silver spoon rests inside the bowl, partially buried in the salad, adding a shiny texture. The colors are fresh and bright, with a mix of smooth and slightly chunky textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame can be used. Simply shell and cook them until tender before adding to the salad.

Will the avocado turn brown if mixed in advance?

Avocado tends to brown quickly, so it’s best to add it right before serving or store the salad without avocado and mix it in later to keep it fresh and vibrant.