Mexican-Inspired Black Bean Salad

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Ingredients for Mexican-Inspired Black Bean Salad

This is a super-simple salad recipe, that can be served warm or cold.

  • 1 can black beans, rinsed
  • 1 bag of frozen, fully-cooked, shelled edamame (soybeans) — thawed and rinsed
  • 1 bag frozen, fully cooked corn — I arbitrarily selected Roasted Corn on this day — thawed

In very large mixing bowl, combine black beans, edamame, and corn.  Stir to combine.

  • 1 12-oz. container of your favorite salsa (or larger container, if you would like this to have more salsa flavor)

Add salsa to bean-corn mixture and stir to combine.

Taste and adjust seasoning with salt & pepper, more minced fresh garlic, more chopped cilantro, and any other flavors.

Yield: Six 3/4 cup servings

 

Variations:

I have added cooked brown rice to this, for a combination of grain and legumes.  Interesting texture combinations.

And sometimes added shredded sharp cheddar cheese (or any preference of cheese), which would make it vegetarian vs. vegan.

 

 

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