30 oz Canned black beans - rinsed and drained
2 cups shelled, cooked edamame - drained and cooled - about 12 oz
10 oz thawed and drained frozen corn kernels (or about 1 3/4 cups fresh corn)
1 Serrano chile, - seeded and minced
1 red bell pepper - seeded and chopped
1 yellow bell pepper - seeded and chopped
1 orange bell pepper - seeded and chopped
1 medium red onion - minced
1/2 cup minced fresh cilantro
Vinaigrette:
3 tbsp fresh lime juice
3 tbsp olive oil
1 tbsp lime zest
1 tbsp kosher salt
2 tsp sugar
1 tsp cumin seeds
1. In a large bowl combine black beans, edamame, corn, peppers, onion, and cilantro
2. In a small bowl, whisk together vinaigrette ingredients
3. Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.
This salad can be made a day ahead. Just refresh with additional lime juice as needed before serving.