Southwestern Edamame Salad

• Vegetarian
• Gluten free

• Produce

  • 1 cup Black beans
  • 1 cup Cherry tomatoes
  • 1/2 cup Cilantro
  • 1 1/2 cups Corn, frozen
  • 1 (1-lb package Edamame, frozen
  • 1 (15-oz can Garbanzo beans
  • 1 Garlic clove
  • 4 Green onions
  • 1/2 Lemon, Juice from

• Condiments

  • 1/2 tbsp Dijon or honey mustard

• Baking & Spices

  • 1/8 tsp Onion salt
  • 1 Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on yummyhealthyeasy.com

Description

Ingredients

• 1 (1-lb) package frozen edamame
• 1½ cups frozen corn
• 1 (15-oz) can garbanzo beans, drained and rinsed
• 1 cup black beans, drained and rinsed
• 4 green onions, sliced
• ½ cup chopped cilantro
• 1 cup cherry tomatoes, halved
• juice from ½ lemon
• 1 garlic clove, minced
• ¼ cup olive oil
• ½ Tbsp. Dijon or honey mustard
• ⅛ tsp. onion salt
• ½ tsp. salt (or more, for taste)
• pepper, to taste

Directions

• Fill a large pot with water and boil on high heat. Add frozen edamame and cook for 3 minutes. Add frozen corn and cook for 2 minutes. Drain water from vegetables and set aside.
• In a medium sized mixing bowl, combine beans, onions, cilantro and tomatoes.
• In a small bowl, whisk together lemon juice, garlic, olive oil, mustard, salts and pepper. Pour over vegetables and beans. Toss to combine.
• Add in cooled edamame and corn. Toss together. Can serve right away or place in fridge until cooled and flavors blend. Enjoy!