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. M thought the cheese lost a bit of its flavor overnight, while I thought the flavors of the salad melded and actually became better. Easy solution, though--just make up the entire salad then add the cheese when ready to serve. Everyone wins!
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 pepper1/2 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.