Edamame Salad with Black Beans and Quinoa
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.
Servings: 8
Calories: 206kcal
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
Expert Tips
- 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.
Nutrition
Calories: 206kcal | Carbohydrates: 34g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 152mg | Potassium: 560mg | Fiber: 9g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 26mg | Calcium: 54mg | Iron: 3mg