Edamame, Black Bean Corn Salad

Hello fans! It has been awhile since I have done any serious cooking. Looking back at my food diaries and notes, I think my last post was January 17th. For that I apologize and I have missed cooking, creating new recipes to add to my lifelong commitment of eating and making healthy food choices. I created this dish to eat for lunch or dinner to go with a nice green/herb salad with simple vinaigrette dressing. The flavors in this bean salad go very well together and it is a perfect dish to bring to a picnic barbeque or to simply grab a bite to eat when on the run. Enjoy!

Edamame, Black Bean, Corn Salad created 06/10/11

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1 can organic black beans rinsed and drained

¾ cup fresh corn cut from the cob or frozen organic corn thawed

1-1/2 to 2 cups shelled edamame thawed

½ cup red onion finely diced (optional)

1 pint or 2 cups of your favorite salsa (I used my own salsa that I canned from my garden last summer)

2 tomatoes diced, with seeds

3 tablespoons good quality olive oil

2 teaspoons ground cumin

½ cup chopped fresh cilantro

¼ cup chopped fresh parsley

Combine all the ingredients together in a large bowl and refrigerate for a few hours to give the flavors a chance to marry.  Eat alone or with a salad – serves 4-5 people.

CLICK HERE TO PRINT THE RECIPE