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
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.