Southwest Edamame Salad
Author: Whitney English
Recipe type: vegan, salad, southwest
Prep time:
Total time:
Serves: 6-8
- ¼ cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon salt
- pinch of pepper
- ½ teaspoon of chili powder (optional)
- 1 cup edamame (defrosted if using frozen)
- 1 cup quinoa, cooked
- 1 cup black beans, rinsed
- 1 cup sweet corn
- 1 cup cherry tomatoes, halved
- 1 cup red onion, chopped
- 1 cup avocado, cubed
- tortilla strips (optional)
- In a small bowl, whisk together olive oil, vinegar, lime juice, cumin, garlic powder, oregano, salt and pepper.
- In a large bowl, combine edamame, quinoa, black beans, sweet corn, cherry tomatoes, onion, and avocado.
- Add dressing to the large bowl and toss to incorporate.
- Serve chilled and topped with optional tortilla strips.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2019/01/southwest-edamame-salad.html
3.5.3226