Edamame & Black Bean Salad

Edamame & Black Bean SaladEdamame & Black Bean Salad

A nice summer salad indeed!

INGREDIENTS

1 Cup Edamame

1 Cup Black Beans

1/2 Cup Corn

1/2 Cup Diced Zucchini (Yellow or Green)

1/2 Cup Diced Fennel

1/4 Cup Chopped Green Onions

1/4 Cup Chopped Fresh Dill

1/4 Cup Cider Vinegar

1/4 Cup Fresh Lemon Juice

1/4 Cup Olive Oil

2 Tablespoons Whole Grain Mustard

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Cayenne Pepper

In a large size bowl combine the edamame, black beans, corn, zucchini, fennel, green onions and dill. Set aside.  In a small size bowl whisk together the vinegar, lemon juice, olive oil, mustard, kosher salt, pepper and cayenne pepper.  Pour the vinegar mixture over the salad and mix well.  Cover and refrigerate for 2 or more hours.  Remove when ready to serve and transfer into a serving bowl.  Serves 4

 

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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