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Servings: 8 Preparation Time: 10 minutes Cooking Time: NA


  • 1 (1pound) package frozen edamame

  • 1 1/2 cups canned corn, drained

  • 1 (15 ounce) can garbanzo beans, drained and rinsed

  • 1 (15 ounce) can black beans, drained and rinsed

  • 4 green onions, sliced

  • 1/2 cup chopped cilantro

  • 1 cup cherry tomatoes, halved

  • juice from 1/2 lemon

  • 1 clove garlic, minced

  • 1/4 cup Cilantro & Red Onion Olive Oil

  • 1/2 tablespoon Dijon or honey mustard

  • 1/8 teaspoon onion salt

  • salt and pepper, to taste


Cook edamame in boiling water for about 3 minutes. Drain and set aside.

In a medium bowl, combine beans, onions, cilantro and tomatoes.

Whisk together lemon juice, garlic, Cilantro & Red Onion Olive Oil, mustard, salt and pepper. Pour over vegetables and beans. Toss to combine.

Add in edamame and corn. Toss together.

Salad can be served immediately or place in refrigerator until cooled and flavors blend.

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