Lunch · American
Black bean and edamame salad with lime
Black beans and edamame with red pepper, corn and cilantro in a lime and cumin dressing.
- Serves
- 2
- Prep
- 10 min
- Cook
- 3 min
- Total
- 13 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 bowls- 300 g black beans, canned, drained
- 250 g edamame, shelled
- 150 g red bell pepper, diced
- 60 g corn kernels
- 10 g fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
Method
Boil the edamame for 3 minutes, drain and cool under cold water.
Whisk the lime juice, oil, cumin and salt in a bowl.
Add the beans, edamame, pepper, corn and cilantro and toss. Keeps 3 days in the fridge.