Black Bean, Corn & Edamame Salad

Serve over a grain for a hearty + tasty meal

Salad

• Loads of salad greens (I use arugula), sliced very thin)

• 1 can black beans or 1 1/2 cups cooked black beans

• 1 1/2 cups organic roasted frozen corn

• 1 1/2 cups organic frozen edamame

• 2 avocados, cut into 1/2” cubes

• 1 red onion, chopped

• Handful of cilantro, chopped

• Handful of parsley chopped

Dressing

• 2 Tbs grapeseed oil 

• Juice from 2-3 limes

• 2 Tbs soy sauce 

• 1-2 Tbs balsamic vinegar 

• Dash of red chili pepper flakes

• Change quantities per your taste

Instructions

• Combine all ingredients except avocados and add dressing

• Let it stand for about 1 hour for the flavor to permeate before serving

• Add avocados before serving

Notes

• Serves 4-6

• It is especially good served over grains

• I use organic frozen corn and roast it, or, if you can find it, organic roasted frozen corn

Adapted from and thanks to my friend Katya Ardayeva