Edamame Salad


1 avacado, skin and pit removed

½ cup quinoa

1 cup water

1 1/2 cups frozen edamame, thawed

1 1/2 cups corn kernels frozen or fresh

one 14 Oz. can black beans, drained and rinsed

1 red bell pepper, diced

1 lime, juiced

1 tsp cumin

½ tsp salt

Bring water and quinoa to boil in a small pot.

Cover, reduce heat to medium low and simmer for 15 minutes or until all water is absorbed.

Stir occasionly and check for burning if left on heat too long.

Take off of heat and fluff with a fork.

While quinoa is cooking, drain and rinse black beans.

If useing frozen corn, cook according to package directions.

Chop pepper into small chunks.

Chop avacado into small chunks.

Combine edamame, black beans, corn, red pepper, avacado, and quinoa in a large bowl.

Add lime juice, cumin, and salt to the bowl, then stir to mix. Enjoy!
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