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1 (16 ounce) package frozen corn
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1 sweet onion, diced
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1 (16 ounce) package frozen shelled edamame (green soybeans)
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can garbanzo beans, drained
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1 (12 ounce) jar roasted red peppers, drained and chopped
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1 teaspoon smoked sea salt
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1 teaspoon ground cumin
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¼ cup chopped fresh cilantro
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2 tablespoons freshly squeezed lime juice
Edamame Bean Salad
A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.
Nutrition Information
163
Calories
19g
Carbohydrates
16g
Protein
288mg
Potassium
2g
Fiber
9g
Sugar
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