This salad is definitely a multi-tasker. I thought it made a delicious lunch on its own and it was a fantastic side for dinner. But I must say, my favorite way to eat this salad was using the leftovers alongside some scrambled eggs for a healthy, hearty, protein-packed breakfast. The flavors of the salad melded and actually became better.
Black Bean and Edamame Salad
slightly adapted from Clean Eating Magazine, March 2012
1 1/2 TBSP extra-virgin olive oil
2 cloves garlic, minced
2 TBSP fresh lime juice
2 TBSP apple cider vinegar
1/2 tsp. salt (preferably sea salt)
1/2 tsp. freshly-ground black pepper
1/2 tsp. ground cumin
1 (15 oz.) can black beans, drained and rinsed
1 c. grape tomatoes, halved
1 c. fresh or thawed frozen edamame, shelled
1 Anaheim chile, seeded and diced
1/2 c. chopped fresh cilantro
1/3 c. diced red onion
4 oz. fresh mozzarella (the kind packed in water), cut into 1/4-in. cubes
1. In a small bowl, whisk together oil, garlic, lime juice, vinegar, salt, pepper, and cumin.
2. Mix together beans, tomatoes, edamame, chile, cilantro, and onion.
3. Toss bean mixture with dressing. Add cheese just before serving. Serves 4 as a main dish and 6 as a side.