- 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.