Black Bean Corn Edamame Salad
Yields: 6 to 8 servings
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn kernels, thawed if from frozen
  • 1 cup shelled edamame (thawed if from frozen)
  • ½ cup red onion, finely chopped
  • 1 can (14.5 ounces) diced tomatoes with chiles, drained
  • 1 lime
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar (I use Pompeian)
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • salt and pepper, to taste
  1. In a large bowl, combine beans, corn, edamame, onion and tomatoes.
  2. In a separate small bowl, whisk together oil, vinegar, paprika, chili powder, salt and pepper and pour over bean mixture and toss to combine. Refrigerate for 1 hour to let flavors set. Squeeze the juice of one lime over the salad before serving.
Recipe by Alida's Kitchen at