Edamame Salad with Corn & Black Beans – A Tex-Mex Vegan Delight
Craving something refreshing and full of Tex-Mex flavors? This edamame salad with corn, black beans, and avocado is a perfect choice. Packed with protein and vibrant veggies, this salad is quick to prepare and makes an ideal dish for summer potlucks or as a topping for your favorite burrito or veggie burger.
Why Make Edamame Salad?
This salad offers a balance of protein from edamame and black beans, along with healthy fats from avocado. The freshness of cherry tomatoes, cilantro, and a hint of hot sauce brings a burst of flavor that’s both satisfying and nutritious. Plus, it’s a versatile dish that can be served in various ways—straight up, in a burrito, or atop a burger!
Ingredients
1 cup edamame
1 can black beans, drained and rinsed
1 cup frozen corn, defrosted
1 cup halved cherry tomatoes (or diced plum tomatoes)
1 avocado, diced
1/2 cup scallions, thinly sliced
1/2 bunch cilantro, chopped
1 tbsp red wine vinegar (or juice from one lime)
1 tsp hot sauce
Salt and pepper, to taste
Directions
Mix Ingredients: In a large bowl, combine the edamame, black beans, corn, cherry tomatoes, scallions, cilantro, red wine vinegar (or lime juice), hot sauce, and season with salt and pepper. Mix well.
Add Avocado: Gently fold in the diced avocado just before serving to prevent it from becoming mushy.
Serve and Enjoy: Serve chilled as a side dish, use as a filling for burritos with salad greens, or top off a veggie burger for added flavor!
Customizing Your Edamame Salad
This salad is versatile and easy to customize:
Add more veggies: Try adding bell peppers, shredded carrots, or cucumbers.
Make it spicy: Adjust the heat by adding more hot sauce or a chopped jalapeño.
Switch the dressing: For a different flavor, use lime juice and olive oil instead of vinegar.
This Tex-Mex-inspired edamame salad is a quick, healthy dish that’s perfect for any occasion. Packed with fresh, plant-based ingredients, it’s sure to become a go-to recipe in your kitchen!
