Edamame + Black Bean Summer Salad

As much as I hate to do it, I'm planning to start posting shorter blog entries during the next couple of months. Tomorrow is the official start of my Bar Exam prep classes, which means that things are about to get a little crazy around here.


However, I intend to post as often as I can during that hellish period of my life. In fact, to that end, I recently started another blog, which is non-food based. It's called Ms. (Future) Esq., and so far it basically consists of a few entries re: my rants about the Bar Exam.

Although I highly doubt that anyone would willingly go along with me on a 2-month-long Bar bitch-session, if anyone out there has masochistic tendencies, please feel free to join me...

Alright, on to the issue at hand. One thing that I've recently discovered about myself is that salads seem to cure my foul moods. I've been fighting one of those dreadful summer colds for the past week, so I wanted something summery and light to make me feel better. As a result, I turned to a salad recipe that's been collecting dust in my recipe stack for quite awhile now.

The salad that I made contains both edamame and black beans, as well as grape tomatoes and corn. As a result, it packs a protein punch and exhibits a beautiful array of colors. It was quick and simple to put together (which is always nice when you're not feeling the best) and would probably make a fantastic picnic or potluck dish. The greens, yellows, reds, and other colors in the salad definitely make it one of my visual favorites, too.

CH and I ended up eating it with veggie burgers and some vegan scalloped potatoes. However, I think it would also be great as a light lunch with a bit of bread. Basically, no matter what you serve it with, this is one great salad!

Recipe: Edamame + Black Bean Summer Salad
(adapted from allrecipes.com)

5 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
2 limes, juiced
2 cloves garlic, minced
1/3 c. fresh cilantro, chopped
1 tsp. sugar
3/4 tsp. salt
1 lb. shelled edamame, frozen
3 c. corn kernels, frozen
1 pint grape tomatoes, quartered
4 scallions, thinly sliced
1 (15oz.) can black beans, rinsed & drained

1.) In large bowl, whisk red wine vinegar, olive oil, lime juice, garlic, cilantro, sugar, & salt together. Set aside.
2.) Bring large pot of lightly salted water to a boil. Add frozen edamame, boiling for 3 mins. Add frozen corn to water & continue cooking for 2 more mins.
3.) Drain edamame & corn well, & pour into bowl with dressing.
4.) Add grape tomatoes, scallions, & black beans, & gently stir to mix.
5.) Cover & refrigerate for 2hrs., then stir & serve.

(Print, Email, or Text This Recipe)