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
1/8 tsp. onion salt
½ tsp. salt (or more, for taste)
Pepper, to taste
- 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!
Note: Salad lasts 1-2 days refrigerated in a sealed container.
Recipe and Photo Source: https://www.yummyhealthyeasy.com/