Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Dinner, Healthy & Whole Foods, Kid Friendly, Lunch, Make Ahead, Picnics, Salads, Side Dishes, Summer Fun, The Lazy Way To Cook, Vegan, Vegetarian
Yields or Serves:
Tags: Black Beans, Cayenne Pepper, Cider Vinegar, Corn, Dill, Dinner, Edamame, Edamame & Black Bean Salad, Fennel, Fresh Dill, Freshly Ground Pepper, Green Onions, Green Zucchini, Healthy & Whole Foods, Kid Friendly, Kosher Salt, Lemon Juice, Lunch, Make Ahead, Mustard, Olive Oil, Pepper, Picnics, Salads, Side Dishes, Summer Fun, Summer Salad, The Lazy Way To Cook, Vegan, Vegetarian, Victoria Hart Glavin, Vinegar, Whole Grain Mustard, Yellow Zucchini, Zucchini
Edamame & Black Bean Salad
A nice summer salad indeed!
INGREDIENTS
1 Cup Edamame
1 Cup Black Beans
1/2 Cup Corn
1/2 Cup Diced Zucchini (Yellow or Green)
1/2 Cup Diced Fennel
1/4 Cup Chopped Green Onions
1/4 Cup Chopped Fresh Dill
1/4 Cup Cider Vinegar
1/4 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
2 Tablespoons Whole Grain Mustard
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Cayenne Pepper
In a large size bowl combine the edamame, black beans, corn, zucchini, fennel, green onions and dill. Set aside. In a small size bowl whisk together the vinegar, lemon juice, olive oil, mustard, kosher salt, pepper and cayenne pepper. Pour the vinegar mixture over the salad and mix well. Cover and refrigerate for 2 or more hours. Remove when ready to serve and transfer into a serving bowl. Serves 4
