Mexican Black Bean Edamame Salad
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
½ cup edamame
½ cup chopped sweet red pepper
½ cup chopped green onion
1⁄3 cup chopped cilantro
2 tablespoons fresh lime juice
1 teaspoon cumin
½ teaspoon minced garlic
1 tablespoon vegetable oil
Directions:
Remember to Wash Your Hands!
Place black beans, corn, edamame, red pepper, green onion, and cilantro in mixing bowl.
In a small bowl, combine lime juice, cumin, garlic, and vegetable oil until well blended; pour over vegetables and combine thoroughly.
Chill before serving. Makes about 4 cups.
You can vary the kind of beans in this recipe as you like. Try using garbanzo beans, pinto beans, or any other kind you like!
Source: Charlene Patton, Kansas Soybean Commission, www.Kansassoybeans.com
Cooking with Legumes (part 1)
Cooking with Legumes (part 2)
Using Beans
- Though dry beans don't require soaking, it reduces cooking time and helps dissolve gas-producing oligosaccharides, easing digestion.
- For soaking, use 10 cups of water per pound. Bring water to a boil and simmer beans 2 to 3 minutes. Remove from heat, cover, and let stand 1 to 24 hours. Drain, add fresh water, and cook 2 hours or until tender.
- Do not add salt while cooking — it can cause beans to toughen.
- Canned beans are easy to use. Rinsing also removes about 40 percent of the sodium and the cloudy liquid.