My local grocery store makes an amazing edamame salad at their deli department that I can't stop thinking about. I LOVE edamame and I recently took a hike to Trader Joe's to stock up on their frozen bags. They're so easy and versatile. Here's my spin on a refreshing alternative to potato salad, coleslaw, and macaroni salad. The portions for this recipe makes a to of edamame salad, so think outside the box and bring this to your next cookout!
1 package frozen edamame, shelled
1 15 oz. can black beans, drained
1 15. oz can whole kernel corn, drained
2 Tbsp. roasted red peppers, chopped
1/2 large red onion, chopped
1-2 Tbsp. fresh cilantro (you can substitute any fresh herb if you are a non-cilantro fan. parsley would work great.)
1 tsp. chopped garlic
juice from 1 small lime
2 tsp. red wine vinegar
2 Tbsp.extra virgin olive oil
salt & pepper to taste
Boil edamame about 5 minutes. Drain and set aside. Rinse and drain corn and black beans. Add to edamame in large bowl. Add cilantro, onion, garlic, and roasted red pepper. Mix to combine well. Squeeze lime juice and add salt and pepper. Add olive oil and red wine vinegar and mix well. Chill for about 1 hour before serving so flavors can marinade.