Post image for Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

by TastefullyJulie on July 5, 2012

When I asked what kinds of recipes people were looking for in the summer, the answer was resoundingly: Salads. Refreshing, healthy, easy seasonal salads.

I kinda figured as much, but I thought I’d ask anyway.

I took the suggestion and created this bean salad as a healthy accompaniment for our July 4th shindig.

(Oh, by the way, happy belated Independence Day! I hope everyone had as wonderful of a time as I did. You can’t really ask for much more than a beautiful day filled with fun, food, family, and great friends.)

Anyway, I’m thankful I prepared this salad because it’s about the only healthy thing I ate all day.

This salad is packed with fresh flavor from the lime and cilantro and protein from black beans and edamame. I used it to justify all the other crap I ate yesterday. This includes, but is not limited to, potato chips, cheesy pretzels, M&Ms, French fries, cheese, crackers, margaritas, wine, and beer. No need to mention the midnight cheeseburger and subsequent 12:15 cannoli.

As my friend so aptly put it, “It’s Independence day. We’re celebrating our independence from a healthy diet!”. Touché, my dear. Touché.

This is a very simple salad to prepare. The highest degree of difficulty stems from all of the prep work. Cooked, fresh local corn lends a needed sweet crunch, but thawed, frozen corn would work in a pinch. I love the clean, simple flavors of the lime and cilantro. Feel free to kick it up a notch with a diced jalapeno or chili pepper, if you’re so inclined.

Any leftover bean salad makes for a quick and healthy lunch to pack for work the next day. Good thing I did that today because now I’m enjoying the leftover margaritas.

Whoever heard of leftover margaritas?

4.9 from 14 reviews

Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing
Recipe type: salad, side

  • 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

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


{ 50 comments… read them below or add one }

1 Medeja July 6, 2012 at 12:23 am

Looks like a lovely and flavorful dish! I like those nice colors :)


2 Debbie October 1, 2012 at 11:27 am

Just made this last night and it was delicious! My friends loved it too. Healthy and tasty!!!


3 Pooja July 6, 2012 at 12:41 am

Simply refreshing…
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4 Angie@Angie's Recipes July 6, 2012 at 1:01 am

I definitely go get some black beans for this salad! Love how healthy, nutritious and delicious this looks!
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5 Jane July 6, 2012 at 1:57 am

Wow, looks good! I’m amazed you could fill that bowl so perfectly .. looks so pretty!


6 Eha July 6, 2012 at 7:16 am

Absolutely love the colours: the look quite hides exactly how healthy this is :) ! Just one question: you have used 1/2 EVOO/1/2 canola? To lighten the flavour??


7 TastefullyJulie July 6, 2012 at 7:46 am

Good question, thanks for asking! My husband dislikes the taste of olives, so if it’s too strong he won’t eat it :( If I had any light olive oil I probably would have skipped the canola but I was out.


8 Part Time House Wife July 6, 2012 at 8:11 am

Left over margaritas don’t exsist in my world so I’m proud of you Julie for picking up the slack ;-)
Seriously tho this bean “sally” (my term for salad) looks heavenly. 5 stars to you!
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9 jennie @themessybakerblog July 6, 2012 at 8:31 am

Look at us thinking alike this week. Your salad looks amazing, as do your photos. I love salads in the summer because it is just too hot to turn on the oven. Plus, they’re light and don’t sit heavy in your stomach (which is not good in the heat).

I hope you had a lovely 4th!
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10 Jessica@AKitchenAddiction July 6, 2012 at 10:16 am

This sounds perfect for a light summer salad!
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11 kale July 6, 2012 at 12:06 pm

Midnight cheeseburger sounds good…… but no! No! This is about the healthy salad. Which looks totally amazing! Love the way you have it piled high in the photos; it’s like a tower of ‘beany’ goodness just begging me to dive in. Stand back, I’m headed for them!
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12 Choc Chip Uru July 6, 2012 at 2:43 pm

This is such a delicious salad my friend – light but flavoursome :)

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13 Katie July 6, 2012 at 2:49 pm

That looks so great! I love the idea of combining edamame with corn and black beans. Thanks for the reicpe!


14 Sylvie @ Gourmande in the Kitchen July 6, 2012 at 6:48 pm

I’m with you, summertime is salad time!
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15 CJ at Food Stories July 7, 2012 at 2:00 am

Leftover margarita’s … What’s that?
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16 Kiersten @ Oh My Veggies July 7, 2012 at 1:42 pm

I love this! I make bean salads for lunch a lot during the summer and now I have a new one to try. With corn! Corn makes everything better!
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17 kitchenriffs July 8, 2012 at 3:29 pm

Leftover margaritas? Is that even legal? ;-) Really nice salad. I love black beans, and nice pairing with the edamame. I definitely need some more summery recipes, so this (or my riff on it!) will probably enter the mix. Thanks.


18 TastefullyJulie July 11, 2012 at 6:08 pm

Thanks! I’d love to see your riff on it :)


19 Brianne @ Cupcakes & Kale Chips July 8, 2012 at 10:33 pm

This sounds so yummy, and I bet my little guy would like it, too. He loves beans and corn.
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20 Chung-Ah | Damn Delicious July 9, 2012 at 12:44 am

Totally loving this! It looks incredibly refreshing, especially during these hot summer days we’ve been having!
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21 Valerie @ From Valerie's Kitchen July 9, 2012 at 12:47 am

I’ve done black bean/corn salads before but never with edamame. Fanastic idea! It adds such nice color and I’m sure it is delish!


22 Amber @ Slim Pickin's Kitchen July 9, 2012 at 10:26 am

Yum! This looks delish and the pics are beautiful!!!


23 Kelly July 9, 2012 at 10:31 am

This looks awesome, total flavour burst! Thanks! …. leftover margaritas?? I’ve *heard* of that, it’s as elusive as leftover wine….
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24 TastefullyJulie July 11, 2012 at 6:10 pm

I actually think they were leftover because we switched to wine!


25 veronica gantley July 9, 2012 at 5:11 pm

I love salads especially this time of year. Such a great and easy recipe.


26 Awkward Kitchenette July 9, 2012 at 5:14 pm

Yum! This looks amazing! And I’ve nominated you for an award! See my post for details:


27 TastefullyJulie July 11, 2012 at 6:09 pm

Thank you so much, I will!


28 Viviane Bauquet Farre July 10, 2012 at 10:11 am

So delicious and fresh! It seems to me that these traditional Mexican ingredients have no problem scooting over and allowing the edamame to blend in. Gorgeous colors here!


29 EA-The Spicy RD July 10, 2012 at 10:58 am

Fabulous salad, and I love your friends Independence Day philosophy :-) . I’m not so sure about leftover margaritas, but I would gladly drink a leftover Moscow Mule, my new libation of choice. Happy Belated 4th to you!
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30 Abby July 10, 2012 at 6:09 pm

Oh I love all the protein in this! Gorgeous salad, and I think it would help me keep that bikini diet going for sure :)
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31 TastefullyJulie July 11, 2012 at 6:09 pm

Like you need one!


32 Nancy/SpicieFoodie July 11, 2012 at 3:58 pm

I don’t enough bean salads. Yours however I could eat for a whole week. It has everything I love in it. Thanks for sharing and looking forward to more of your summer recipes:)
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33 TastefullyJulie July 11, 2012 at 6:10 pm

I’m glad you like it :)


34 Roxana GreenGirl {A little bit of everything} July 12, 2012 at 8:40 am

i’ve been living on salads for more than a month now. how can eat something else in this heat! i can’t wait to try your version!
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35 Elizabeth @ Eating Local in the Lou July 12, 2012 at 8:58 am

What a perfectly healthy and balanced salad!


36 shannon @ a periodic table July 14, 2012 at 7:23 am

JULIE: i could totally eat this forever. you know, during vacation, i’ve basically been living off things flavored with cilantro and lime: salsa, guacamole, other salsa (mango), fish taco slaw…the list. goes. on.
but i never, ever thought about doing this little salad, and i love it! what a great addition (edamame) to a corn and black bean salad. awesome. next time i whip the fish tacos out, i’m totally trying this.
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37 TastefullyJulie July 15, 2012 at 11:34 am

Great idea… And save me some fish tacos!


38 Natasha July 14, 2012 at 2:07 pm

This looks so refreshing and is a combination of some of my favorites!


39 Cassie July 22, 2012 at 10:57 pm

I made this tonight to take to a potluck and people loved it! I know lots of people don’t like cilantro so I served it on the side along with some jalepenos. It was quick easy, inexpensive and delicious!


40 LisaJaneI July 26, 2012 at 5:49 pm

I LOVE this! I’ve made it twice…three times if you count tonight! The only thing bad is I could easily eat all of it in one sitting!


41 TastefullyJulie July 27, 2012 at 6:31 pm

Yay! I’m so happy to hear it :)


42 Chantal July 29, 2012 at 2:09 pm

I made it and it was so delicious, it is a salad that has bece my favorite!!! Thx for sharing the recipe.


43 lola December 8, 2012 at 10:58 am

Sounds wonderful. It may give some folks serious gas.


44 maegen March 14, 2013 at 4:23 am

Love, love, love this salad! We just had this at Wilde in Chicago and immediately googled the recipe. That’s where we found you! You should consider getting some credit for that salad ;) although they use a sherry vinaigrette,which I’ll need to investigate. But if you’re ever in this neck of Midwest’s finest, you can always stop in here for the salad and their gigantic beer list.


45 liz April 18, 2013 at 8:08 pm

I found this recipe last week on Pinterest and decided I have to try it. The flavors are great, the cilantro works well with it. very light and refeshing slad for a change. I added a lil of both cayenne and red pepper flakes and S&P. the only thing i noticed is that the dressing kinda drowned the veg, as if therees too much dressing.
I will definatly make this again


46 Kathy June 2, 2013 at 5:22 pm

This salad is OMG wonderful. It will become a family favorite on Mexican night.
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47 Amélia October 20, 2013 at 1:31 pm

Very good recipe! perfect to convince non-vegetarian to eat less meat :) (tested) It’s also perfect for fall and winter time when you still what a super fresh salad. I ate mine with chips and sour cream (but plan greek yogurt would have been good too)

17 years old food lover <3


48 Krista December 16, 2013 at 12:16 pm

I tried adding avocado for creaminess and toasted pepitas for crunch. Let you know how that pans out… :)


49 Michele January 19, 2014 at 11:02 am

Does anyone know the ww points?


50 Jennifer May 26, 2014 at 1:12 pm

Very different and healthy escape from the pastas and heavier summer salads! I love it!


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