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5 from 1 vote

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
Cook Time 20 minutes
Total Time 55 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.