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?
- 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
- 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.