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.
{ 50 comments… read them below or add one }
Looks like a lovely and flavorful dish! I like those nice colors
Just made this last night and it was delicious! My friends loved it too. Healthy and tasty!!!
Simply refreshing…
Pooja recently posted..Mango Almond Cream
I definitely go get some black beans for this salad! Love how healthy, nutritious and delicious this looks!
Angie@Angie’s Recipes recently posted..Mixed Seeds Light Rye Bread
Wow, looks good! I’m amazed you could fill that bowl so perfectly .. looks so pretty!
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??
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.
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!
Part Time House Wife recently posted..Bleu Cheese & Bacon Slaw {A Steak Dinner’s Best Accessory}
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!
jennie @themessybakerblog recently posted..Black Bean & Fire Roasted Corn Salsa
This sounds perfect for a light summer salad!
Jessica@AKitchenAddiction recently posted..Cinnamon Raisin Oatmeal Bread - Bread Machine
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!
kale recently posted..a perfect sunday
This is such a delicious salad my friend - light but flavoursome
Cheers
CCU
Choc Chip Uru recently posted..June Foodie Pen Pals + A Perfect Cookie
That looks so great! I love the idea of combining edamame with corn and black beans. Thanks for the reicpe!
I’m with you, summertime is salad time!
Sylvie @ Gourmande in the Kitchen recently posted..Sprinkle Bakes Book Review and Giveaway
Leftover margarita’s … What’s that?
CJ at Food Stories recently posted..Oven Fried Chicken Tenders
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!
Kiersten @ Oh My Veggies recently posted..What I Ate This Week + No-Churn Peach Sorbet Recipe
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.
Thanks! I’d love to see your riff on it
This sounds so yummy, and I bet my little guy would like it, too. He loves beans and corn.
Brianne @ Cupcakes & Kale Chips recently posted..Mexican Black Bean & Quinoa Burgers with Homemade Guacamole for Kids in the Kitchen #SundaySupper
Totally loving this! It looks incredibly refreshing, especially during these hot summer days we’ve been having!
Chung-Ah | Damn Delicious recently posted..Threaded Spaghetti Hot Dog Bites with Homemade Marinara Sauce #SundaySupper
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!
Yum! This looks delish and the pics are beautiful!!!
This looks awesome, total flavour burst! Thanks! …. leftover margaritas?? I’ve *heard* of that, it’s as elusive as leftover wine….
Kelly recently posted..Strawberry Poppers to you from Canada…
I actually think they were leftover because we switched to wine!
I love salads especially this time of year. Such a great and easy recipe.
Yum! This looks amazing! And I’ve nominated you for an award! See my post for details: http://www.awkwardkitchenette.com/2012/07/awards.html
Thank you so much, I will!
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!
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!
EA-The Spicy RD recently posted..Rosemary Parmesan Polenta Fries
Oh I love all the protein in this! Gorgeous salad, and I think it would help me keep that bikini diet going for sure
Abby recently posted..Summer Favorites
Like you need one!
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:)
Nancy/SpicieFoodie recently posted..Black Sesame Ice Cream, A Guest Post By Just One Cookbook
I’m glad you like it
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!
Roxana GreenGirl {A little bit of everything} recently posted..Low-fat banana brownies
What a perfectly healthy and balanced salad!
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.
shannon @ a periodic table recently posted..earl grey tea + lemon bars.
Great idea… And save me some fish tacos!
This looks so refreshing and is a combination of some of my favorites!
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!
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!
Yay! I’m so happy to hear it
I made it and it was so delicious, it is a salad that has bece my favorite!!! Thx for sharing the recipe.
Sounds wonderful. It may give some folks serious gas.
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.
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
This salad is OMG wonderful. It will become a family favorite on Mexican night.
Kathy recently posted..Trash can/table storage
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
I tried adding avocado for creaminess and toasted pepitas for crunch. Let you know how that pans out…
Does anyone know the ww points?
Very different and healthy escape from the pastas and heavier summer salads! I love it!
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