A quick and easy vegan salad that tastes wonderful cold or at room temperature. Two to three times per month, I prepare this protein-rich dish for my children’s school lunches. When I run out of garbanzos, I occasionally substitute small white beans and stretch it further by adding avocado and/or cooked quinoa, tomato, or cucumber. It works well as a side dish or a main course and may be wrapped up or served on a bed of spinach for picnics, potlucks, and kid’s school lunches.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (16 ounce) package frozen corn
- 1 sweet onion, diced
- 1 (16 ounce) package frozen shelled edamame (green soybeans)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 1 teaspoon smoked sea salt
- 1 teaspoon ground cumin
- ¼ cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
Instructions
- Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.
- Optional additions include diced ripe avocados, cooked quinoa, diced and seeded cucumber, diced sun-dried tomatoes, fresh diced tomatoes, or a can of diced fire-roasted tomatoes.
Reviews
I substituted smoked paprika for the cumin. I also omitted the red peppers.
Being Vegan we really liked this recipe. I used dry beans,chopped celery and cherry tomatoes plus 4 tablespoons of lime juice. Omitted red quinoa and cucumber.
Being Vegan we really liked this recipe. I used dry beans,chopped celery and cherry tomatoes plus 4 tablespoons of lime juice. Omitted red quinoa and cucumber.
I tripled the salt (just used kosher salt) the cumin and the lime juice. VG!!!
Great flavor. Excellent hot or cold. Add shrimp or chichen for a complete packable lunch. Toasting the corn adds a delicious smoky flavor and excellent sweetness to the dish. I doubled the cumin for an extra pop of flavor
Delicious! I only cooked the corn and edamame. Everything else I added raw. I added extra cumin, smoked salt (yum!) and cilantro. Definitely a keeper.
Yes, I will make it again. I love the versatility. I easily trippled the cumin & cilantro, added chopped grape tomatoes, skipped the corn. Next time I will use 2 limes.
I didn’t have black beans but added alfalfa sprouts instead. So delicious and healthy!
Could use more seasoning. I thought this was pretty bland. We added avocado.
Loved this!!!
Pleasant, fresh taste and nice appearance. That’s it.
I am a big bean lover and recently found out I can’t eat pinto beans anymore. As a result I have turned to black beans and garbanzo beans. This recipe has both as well as edamame which I enjoy. It’s quite simple and easy to make. I, however, wanted something to work more as a main dish so I added shredded chicken (one of the store bought already cooked kind). It needed a little more moisture so I added a touch of chicken broth. I actually left out the corn (another item I recently found out I can’t eat) and onion which I just don’t care for. I added the lime juice, cilantro, salt and pepper and especially liked the lime flavor.
This is a tasty healthy side dish. Good to make on Sunday and help get you through the work week.
Made it exactly to recipe, smoked salt and all. It lacked “kick”, so I added a little more of each spice and some diced jalapeno. Still a bit flat, but a good base. Held up well in fridge. Will try again with suggestions to add a grain, but it’s not a favorite. Very lovely presentation however – colorful and bright.
Have made this dish a few times now and it is always a big hit! I am not even a “bean” person and I love it. Stays good for a few days so we use it for lunches, snacks or as a side with dinner. Just wish All Recipes would define what a “serving size” is to go with the calorie count! Otherwise, All Recipes is my “go to” place for delicious and different recipes!!!
I have seasoned it with taco seasoning and ranch seasoning hoping to get more flavor. Going to refrigerate and cross my fingers that it gets better:(
This was delicious! Made it exactly as written, except I used regular sea salt and added 1/4 tsp. of black pepper for a little more flavor. So, so good. Definitely plan to make it again.
My husband, our 1 year old and myself all love this recipe! It’s so good warm or cold. We often eat it as a dip with multi-grain chips. It’s also good cooked up with chicken and even in a tortilla shell with pepperjack cheese. So good and healthy!
This is a great healthy recipe with great flavor that could be used as an appetizer with chips, a salad, or an entrée (add grilled meats). I am not crazy about jarred roasted red pepper so I just cut up some peppers and threw it in.
Loved this! Delicious both warm and cold. Quick and Easy to make.
I have made this recipe several times now and it just gets better every time. We find so many ways to eat it. I will eat it cold right out of the fridge, or I warm it up and just eat it by the spoonful. There is so much fiber in it that it fills you up quickly. I just eat a few spoonfuls as a snack. You can also warm it up and mix in a little dab of sour cream – awesome! I made chicken in the crock pot, shredded it and put the chicken, with this bean mixture, and sour cream into a soft tortilla – so good. We top baked potatoes with this as well. SO many ways to use it. The first time I made it I followed the directions as is except I did not include cilantro – my family doesn’t like it. After that I made only one change – I reduced the amount of salt. I only use 1/2 teaspoon. One teaspoon was a bit too much for us. I would start with 1/2 teaspoon, taste it and add more if you want. I also add the cumin and salt to the lime juice and then mix it in with the beans, I think the dry ingredients blend better when you wix it with the lime juice first.