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SAL: Edamame Bean Salad (12)

Source of Recipe

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Edamame Bean Salad (12)

Allrecipes.com
Recipe by: ADMATUS
27 reviews rate this recipe 4.5 of 5 stars.
12 servings
Ready in 35 min.

"A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap." *Featured in Allrecipes Magazine

Ingredients:
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

Directions:
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.


• Cook's Note:
• Optional additions include diced ripe avocados, cooked quinoa, diced and seeded cucumber, diced sun-dried tomatoes, fresh diced tomatoes, or a can of diced fire-roasted tomatoes.

1/12 of recipe equals: Calories: 164 kcal; Fat: 3.4 g; Carbs: 26.1g; Protein: 1.9 g; Cholesterol:
0 mg; Sodium: 462 mg