Mexican Black Bean Edamame Salad
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
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)