Edamame Bean Salad

This versatile vegan bean salad uses black beans, garbanzo beans, edamame, and corn, creating a protein-packed salad for lunch or dinner.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 164 Calories

Ingredients

• 1 teaspoon ground cumin
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 sweet onion, diced
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 1 (16 ounce) package frozen corn
• 1 (16 ounce) package frozen shelled edamame (green soybeans)
• 1 teaspoon smoked sea salt
• 2 tablespoons freshly squeezed lime juice
• 0.25 cup chopped fresh cilantro

Recipe Instructions

Step 1

Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Step 2

Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.