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Southwestern Edamame Quinoa Salad
Delicious as a salad or dip with lime, cumin, cilantro, red onion and red wine vinegar. Clean eating. WOW!
Course
Salad
Cuisine
Southwestern
Prep Time
35
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
55
minutes
minutes
Servings
10
Author
Allie Taylor
Ingredients
1
cup
shelled BirdsEye edamame
frozen
2
cups
fresh corn kernels
1
cup
black beans
rinsed (canned or cooked)
2
cups
cooked quinoa
1/2
cup
fresh cilantro
chopped
1
cup
seeded
chopped tomatoes
3
tablespoons
red onion
minced
3
tablespoons
lime juice
1
teaspoon
ground cumin
2
tablespoons
red wine vinegar
1
teaspoon
salt
1/2
teaspoon
pepper
2
tablespoons
olive oil
Optional: 1/8 teaspoon cayenne pepper
Optional: additional cilantro and lime slices for garnish
Instructions
Cook quinoa according to package directions and set aside.
In medium saucepan, bring water to a boil.
Cook edamame for 9 minutes, rinse and set aside.
Bring fresh water to a boil and steam fresh corn for 3 minutes.
Combine edamame, corn kernels, black beans and quinoa.
Make lime vinaigrette dressing by combining tomatoes, red onion, cumin, lime, juice, red wine vinegar, olive oil, salt and pepper.
Optional: stir 1/8 teaspoon cayenne pepper into dressing.
Combine chopped cilantro, dressing and salad.
Serve warm or cold.
Optional: Garnish with cilantro sprigs and lime slices.
Notes
Recommendation: only dress as much salad as you are serving.
Delicious as a dip with Frito Lay's Hint of Lime tortilla chips.