Edamame Salad with Corn, Black Beans, and Avocado Recipe
A refreshing and nutritious Edamame Salad with sweet corn, black beans, creamy avocado, and a zesty lime dressing. This vibrant salad is perfect as a light lunch or a healthy side dish, packed with protein and fiber, and easy to prepare in under 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 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
Dressing & Seasoning
- Juice of 1 lime
- 1 teaspoon salt
Instructions
- Cook Edamame: Cook the frozen shelled edamame according to the package directions, usually by boiling or steaming, then drain thoroughly and allow to cool slightly.
- Combine Ingredients: In a large mixing bowl, add the cooked edamame, drained black beans, corn kernels, halved cherry tomatoes, diced avocado, finely chopped red onion, and minced cilantro.
- Add Dressing: Pour the fresh lime juice over the salad mixture, sprinkle with salt, and gently toss everything together until well combined but the avocado remains intact.
- Chill: Cover the salad and refrigerate for at least one hour to allow flavors to meld. For best taste, chill overnight before serving.
Notes
- Use fresh lime juice for the best flavor and brightness.
- To save time, use canned black beans and corn, but rinse well to reduce sodium.
- The avocado adds creaminess; add it just before serving if you plan to keep salad longer to avoid browning.
- This salad keeps well for up to 2 days refrigerated but is best fresh.
- Optional additions: diced bell peppers, jalapeño for heat, or a drizzle of olive oil for richness.
Keywords: Edamame salad, black bean salad, corn salad, avocado salad, healthy salad, vegetarian salad, protein salad, lime dressing
