Black Bean Corn Edamame Quinoa Salad

This Black Bean Corn Edamame Quinoa Salad is a vegan quinoa salad that will satisfy even the meat lovers in the crowd. Packed with protein, this is plant-based goodness at its best.

Course Main Course, Salad, Side Dish

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 239kcal

Author Wendy Polisi

Ingredients

1 cup edamame
2 cups fresh corn kernels
1 cup cooked black beans
2 cups cooked quinoa
½ cup cilantro chopped
1 cup tomatoes seeded and diced
3 T minced red onion
1 teaspoon ground cumin
2 T fresh lime juice
2 T red wine vinegar
2 T olive oil
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper optional – for those who just need some heat!

US Customary - Metric

Instructions

In a medium saucepan bring water to a boil. Cook edamame for 10 minutes.
Meanwhile, bring a fresh pot of water to boil and steam corn for 3 minutes.
Combine edamame, corn, black beans and quinoa.
Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne.
Only dress the amount you are going to eat right away. Combine dressing, cilantro and salad. Toss and serve.

Nutrition