• 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons canola oil
  • 1 small garlic clove, pressed
  • ½ teaspoon agave nectar (or sugar)
  • 2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
  • 1 cup edamame, cooked and cooled
  • 1 15-ounce can black beans, rinsed and drained well
  • ½ cup red onion, diced
  • ½ cup fresh cilantro, chopped

Refreshing.  Healthy.  Seasonal.

In the mood to swap out your usual salad for a colorful, fresh new one?  I think you are.  In this recipe, we’re using corn, which is both in season in December as well as in flavor for forever, edamame which puts somewhat of a twist on what might traditionally be a a typical southwest salad, and black beans, which don’t disappoint.  Get your mixin’ bowl out and follow these steps!

  • In a small bowl, combine the lime juice, oils, garlic, and agave or sugar. Whisk together and set aside.
  • Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
  • Pour dressing over the mixture and gently toss.
  • Refrigerate for at least one hour, up to overnight, to allow flavors to blend.