Black Bean Edamame Salad with Avocado
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 (1-cup servings)
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Calories
202 kcal
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Course
Salad
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Cuisine
Vegan, gluten-free
Black Bean Edamame Salad with Avocado
Description
This salad features canned black beans rinsed and drained, paired with cooked and shelled edamame beans and sweet corn kernels. The addition of diced Roma tomatoes, chopped red onion, and roughly chopped fresh cilantro provides fresh vegetable elements and herbal brightness. Lime juice and salt dress the mixture, imparting tanginess and seasoning that tie the components together. The salad is mixed and can be refrigerated for 1 to 2 hours allowing the flavors to meld thoroughly, though it can also be served after a shorter standing time at room temperature.
Right before serving, diced ripe avocado is folded in gently to avoid mashing, offering creamy contrast and richness that complements the crispness of the other ingredients. This salad holds well for about 2 to 3 days in the refrigerator, though the avocado will remain best the day it is added. It is suitable as a hearty side dish or a light vegetarian lunch.
Variations include adding cumin, minced garlic, lime zest, or a little sweetener like agave to tweak flavors per preference. The yield is about 6 cups, making it suitable for gatherings or meal prep. Originally posted in September 2017 and updated in July 2024, this recipe balances nutrition and freshness.
Ingredients
- 15 oz. black beans rinsed and drained, canned
- 8 oz. edamame about 1.5 cups, cooked and shelled
- 1 cup corn sweet, cooked
- 4 Roma tomato
- 1/3 cup red onion
- 1/3 cup cilantro fresh
- 3 Tbsp. lime juice
- 1/4 tsp. salt
- 1 avocado large ripe
Instructions
- Prepare veggies: Dice the tomatoes and red onion. Roughly chop the cilantro, large stems removed.
- Combine: In a medium bowl, add all ingredients except avocado. Toss to combine. Adjust seasoning if necessary (more lime juice, salt, etc.)
- Refrigerate: For best flavor, chill the salad in a sealed container in the refrigerator for 1-2 hours before serving. (Or if you'd like to enjoy this immediately, that's great too! Let it sit at room temperature to marinate for 10-15 minutes instead.)
- Add avocado: When ready to serve, dice avocado, add to bowl, and gently toss. The acidity from the lime juice will help prevent the avocado from browning. I find this salad keeps for about 2-3 days covered in the refrigerator.
Notes
- This recipe yields approximately 6 cups of salad, suitable for multiple servings.
- Additions like 1/4 teaspoon cumin, 1 clove minced garlic, lime zest, or a touch of agave can customize flavor.
- For best taste, refrigerate the salad for 1-2 hours before serving or let it sit 10-15 minutes at room temperature if serving immediately.
- Add avocado just before serving to maintain color and texture; salad keeps 2-3 days refrigerated but avocado is best fresh.
- This salad was originally posted in September 2017 and updated in July 2024 for freshness and clarity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1-cup servings)
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Potassium | 726mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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