Kitchen notes · a little help before you start
Edamame Salad (With Corn and Black Beans)
Edamame Salad (With Corn and Black Beans) is made with black beans, frozen shelled edamame, and corn kernels.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 62 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Beans & lentils
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Allow for chilling
Include the chilling step when deciding when to start.
3. Check when to cover
Follow the covered and uncovered stages in their stated order.
Get to know the ingredients
frozen shelled edamame
In the method: Cook the edamame according to the package directions.
black beans (drained and rinsed)
In the method: In a large mixing bowl, combine the edamame, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
corn kernels (drained)
In the method: In a large mixing bowl, combine the edamame, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 16 ounces frozen shelled edamameIngredient note
Source: 15 ounces black beans (drained and rinsed)Ingredient note
Source: 15 ounces corn kernels (drained)Ingredient note
Source: 1 cup cherry tomatoes (halved)Ingredient note
Source: 1 large ripe avocado (pitted and diced)Ingredient note
Source: ½ cup finely chopped red onionIngredient note
Source: ¼ cup minced cilantroIngredient note
Source: Juice of 1 limeIngredient note
Source: 1 teaspoon salt
How to make it
0 of 4 steps completeMake room for Edamame Salad (With Corn and Black Beans)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cover and chill in the refrigerator for at least 1 hour, or overnight for best flavor.
A little more help as you go
Allow for cooling
Include the cooling stage before the next step.
A few questions you might have
What should I prepare first?
Start with this step: Cook the edamame according to the package directions.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What happens at the end?
Cover and chill in the refrigerator for at least 1 hour, or overnight for best flavor.
Is there another preparation step to plan for?
Include the cooling stage before the next step.
Additional recipe notes
Don’t overcook the edamame : Otherwise, it can become mushy. Use shelled edamame when possible : It will help save time and effort, and only needs very brief cooking. To avoid watery salad : Thoroughly drain the edamame, beans, and corn before adding them to the salad bowl. Let it marinate : An hour will work, though overnight is even better to allow the flavors to meld for an overall enhanced dish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: plantbasedonabudget.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
