Monday, February 27, 2012

Meatless Monday--Black Bean and Edamame Salad

This salad is definitely a multi-tasker.  I thought it made a delicious lunch on its own and it was a fantastic side for dinner.  But I must say, my favorite way to eat this salad was using the leftovers alongside some scrambled eggs for a healthy, hearty, protein-packed breakfast.  The flavors of the salad melded and actually became better.  

black bean edamame salad

Black Bean and Edamame Salad
slightly adapted from Clean Eating Magazine, March 2012

1 1/2 TBSP extra-virgin olive oil
2 cloves garlic, minced
2 TBSP fresh lime juice
2 TBSP apple cider vinegar
1/2 tsp. salt (preferably sea salt)
1/2 tsp. freshly-ground black pepper
1/2 tsp. ground cumin
1 (15 oz.) can black beans, drained and rinsed
1 c. grape tomatoes, halved
1 c. fresh or thawed frozen edamame, shelled
1 Anaheim chile, seeded and diced
1/2 c. chopped fresh cilantro
1/3 c. diced red onion
4 oz. fresh mozzarella (the kind packed in water), cut into 1/4-in. cubes  

1.  In a small bowl, whisk together oil, garlic, lime juice, vinegar, salt, pepper, and cumin.

2.  Mix together beans, tomatoes, edamame, chile, cilantro, and onion.  

3.  Toss bean mixture with dressing.  Add cheese just before serving.  Serves 4 as a main dish and 6 as a side.


That Girl said...

Ive never really thought about salad for breakfast!

Cate said...

I'm so making this to take for lunch!

Kelsey said...

That Girl--I hadn't really intended to use it that way, but one bit and I knew it was made for eggs.

Cate--I loved it for lunch!

A Reluctant Foodie said...

You had me at edamame. Nice salad, thanks for sharing.

Jessica said...

Never would have thought of putting edamame and black beans together, but now that I think about it - what a winning combination! I love the pop of colors, too! :)

Joanne said...

The flavors in this salad sound so delicious! I wonder if it would be good with queso also...

Kelsey said...

Joanne, I did think about changing out the mozzarella for queso fresco or feta. I decided to stick with what the recipe called for, but I think just about any semisoft white cheese would be great.