Edamame, Black Bean and Cilantro Salad from Diana's kitchen
Dressing
3 TB extra virgin olive oil
2 TB lime juice
1 TB red wine vinegar
1/2 cup fresh cilantro, chopped
1/2 - 1 tsp Splenda or sugar (to taste)
1/2 teaspoon cumin
3/4 teaspoon sea salt (to taste)
1/8 teaspoon cayenne pepper
1 cloves garlic, minced
1 (12 ounce) package frozen shelled edamame
1 red bell pepper, chopped (or 1 pint red cherry tomatoes)
1 small red onion, diced or 2-3 green onions, diced
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can corn kernels, rinsed and drained
Combine the olive oil, lime juice, red wine vinegar, cilantro, Splenda, cumin, salt, cayenne pepper and garlic. Set aside.
Bring a pot of lightly salted water to a boil. Add the edamame (soybeans) and boil for just a few minutes. Drain and rinse with cold water; drain well and pour into a large bowl. Add to that the red peppers, onion, black beans and corn. Pour dressing over the vegetables and gently mix it all together with a spatula. Cover and refrigerate for several hours or overnight in order to blend the flavors.
Note: Serve as an appetizer, side or a main dish. Add cooked shrimp, avocado… be creative and enjoy.
