Corn, Edamame, Black Bean Salald

Corn, Edamame, Black Bean Salad (from A Little Bit Crunchy A Little Bit Rock and Roll)


2 ears of corn, cooked, with the kernels removed

1 package frozen shelled edamame

1 cup black beans, rinsed and drained

1-2 roasted red peppers, diced

1/2 cup dried cranberries

1/2 a small red onion, diced

1/4 cup cilantro, minced

3 tablespoons extra virgin olive oil

1 tablespoon vinegar

1 teaspoon salt

1/2 teaspoon pepper

pinch of cayenne

1/2 cup dried cranberries


Cook the edamame according to the package directions.  Drain them and run them under cold water to stop them from cooking. Place them in a large bowl along with the corn, black beans, roasted red peppers, red onion and cilantro.


Add the dressing ingredients and toss.  Chill until ready to serve. Add the dried cranberries right before serving. 


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