This edamame salad with black beans, quinoa, corn, and red peppers is packed with plant protein, nutrient-rich, and a family favorite. A slightly spicy lime dressing pulls the fresh flavors together.
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This edamame salad recipe with black beans and quinoa is a simple and nutrient-rich dish that is an excellent addition to any potluck or picnic. It’s also a great recipe to add to your vegan meal prep rotation and enjoy for lunch or as a side dish at dinner throughout the week. If you love this salad, be sure to check out my 25 Hearty Vegan Salad Recipes!
💗 Why You’ll Love This Hearty Salad
Hearty and Nutrient Rich: This salad contains plant-based protein from edamame, black beans, and quinoa, making it a filling salad.
Low in Calories and Fat: Without any added oil in the dressing for this salad, it is low in calories and fat, flavored with lime juice and spices.
Vegan and Gluten-Free: This salad is made with plant-based ingredients and is naturally gluten-free.
Flavorful and Easy to Make: You won’t miss the calories and fat in this ultra-flavorful salad that is seasoned with cumin, chili powder, and lime juice. Plus, it whips up in no time at all!
🥣 Key Ingredients and Notes
Shelled Edamame: Using shelled edamame beans will save time preparing this salad. Shelling edamame for this dish adds to the prep time.
Black Beans: I use a 14 oz can of organic black beans, drained and rinsed.
Quinoa: There are many different types of quinoa available. I used a multicolored quinoa for this recipe. Quinoa is one of those superfoods that’s simply amazing. Quinoa is not a grain; it’s a seed, making this salad gluten-free.
Frozen Corn: You can use fresh or frozen corn in this dish. Frozen corn is the easiest and fastest way to go.
Red Pepper: Diced into chunks.
Lime: The lime juice gives this salad the needed acidity and tang.
Cumin: Cumin is an excellent and diverse spice to have on hand. It’s used in many recipes ranging from Mexican to Indian cuisine. It brings an earthy depth of flavor to dishes.
Cayenne Pepper: Leave it out if you or your kids dislike spicy food. Or if you have some in your family that like spicy while others don’t, sprinkle some cayenne on their serving. The measurement of cayenne in this dish does not make it super spicy. It’s just enough to give it a little heat.
🍴 Substitutes
- If you do not like black beans, you can substitute them for another type of bean, such as chickpeas, white beans, or any other type of bean you prefer.
- If you don’t have lime juice, use lemon juice instead.
🔪 How to Make Edamame Salad with Black Beans and Quinoa
- Bring water and quinoa to boil in a small pot. Cover, reduce heat to medium-low, and simmer for 15 minutes or until all water is absorbed. Take off of heat and fluff with a fork.
- Rinse black beans, and set aside.
- Dice red bell pepper.
- Cook the corn according to package instructions.
- Boil edamame if not already defrosted.
- Combine the cooked quinoa, black beans, corn, and red pepper.
- Add the juice of one lime and the spices, including the cumin, cayenne pepper, and salt.
- Fold the ingredients together until combined. Enjoy!
💭 Expert Tips
- Thaw frozen edamame in the refrigerator overnight.
- However, if you haven’t had a chance to thaw the edamame, simply add it to a pan with water and heat on medium-high for about 5 minutes.
- If using frozen corn, don’t overcook it. You want it to have some texture and crunch.
- Prepare the quinoa before you make this recipe to whip it up in just a few minutes.
👩🏻🍳 Variations
Change the Spice Level: Leave the cayenne pepper out if you don’t like the heat, or substitute black pepper. You can also increase the amount of cayenne if you like more of a kick.
Add Different Spices: Swap out the cumin and chili powder for other types of spices such as garlic powder, onion powder, or curry powder.
Add More Veggies: Consider adding diced cucumbers, red onion, or vary the type of bell peppers you add.
Fresh Herbs: Toss in some roughly chopped cilantro or parsley.
🍽 How to Serve
You can enjoy this salad as a side dish or a main dish too! I suggest serving it over a bed of fresh spinach or arugula for added vitamins and nutrients.
This salad tastes even better the next day. It’s excellent for leftovers or to take to work for lunch the next day.
❓ FAQS
Quinoa is a seed not a grain. It is the only complete plant protein source. It’s got a nutty flavor. I also love quinoa because it’s a time saver! In 15 minutes you have perfectly cooked quinoa. Whereas rice takes 30-40 minutes to prepare. It’s my go-to as a base for stir-fries.
Yes, this salad is very healthy! It doesn’t have any added oil making in whole food plant-based. This also keeps the fat and calories down. The edamame, black beans, and quinoa all add protein and fiber, while the red pepper and corn added vitamins and minerals such as vitamin A, C, and magnesium.
How to Store
Store in the refrigerator in an airtight container for up to 5 days.
More Hearty Salad Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Serving Size
This salad makes eight large servings. Each serving size is about 1 cup.
Video
Recipe
Edamame Salad with Black Beans and Quinoa
Equipment
Ingredients
- ½ cup quinoa rinsed
- 1 cup water
- 12 oz edamame thawed from frozen
- 12 oz corn kernels frozen of fresh
- 14 oz black beans (canned) drained and rinsed
- 1 red pepper diced
- 1 lime juiced
- 1 teaspoon cumin
- ¼ teaspoon cayenne
- ½ teaspoon salt
Instructions
- Bring water and quinoa to boil in a small pot. Cover, reduce heat to medium low and simmer for 15 minutes or until all water is absorbed. Take off of heat and fluff with a fork.
- While quinoa is cooking, drain and rinse black beans.
- Cook frozen corn according to package instructions.
- Chop red pepper into small chunks.
- Combine defrosted edamame, black beans, corn, red pepper, and cooked quinoa in a large bowl.
- Add the juice of one lime, cumin, cayenne and salt to the bowl. Fold together to combine. Enjoy!
Notes
- Defrost frozen edamame prior to preparing the salad by putting it the refrigerator the night before or quickly defrosting it in the microwave.
- Some quinoa needs to be rinsed before cooking unless the package says it is pre-rinsed and ready to use. Use a metal sieve and run water over quinoa until water runs clear. Drain and transfer to pot.
- Optional: Leave out cayenne and let each person control their own spice.
- This salad keeps for up to 5 days in the refrigerator. Store in an airtight container.
Kim
Delightful. Grateful there is no oil to bulk up the calories. I made it w barley, just because I’ve been wanting to use more barley. It comes in at 132 calories in a half cup serving.
Kim
This is such a delicious dish – definitely a keeper! Next time I make it, I’m going to add some jicama. When I read the ingredients to my husband he said, “that sounds like a delicious gas bomb”. We were both pleasantly surprised that it doesn’t have that effect.
Alison Corey
I’m so glad you and your husband enjoyed this recipe! The addition of jicama sounds delicious!
Iesha
It’s really good and satisfying!!!
Romina
This looks great! I might need to make it as it might get my husband to finally agree to try edamame
Suzy
I absolutely love all of the ingredients in this salad! Quinoa is so versatile and is one of my favorites to eat!
SHANIKA
This Black Bean Quinoa Salad looks so amazing! I’d eat a bowl of this every day if I could! YUM!
cheflolaskitchen
Totally creative! I can completely understand the days of running out of ingredients!