The Must-Have Summer Recipe: Black Bean and Edamame Salad with Honey Lime Vinaigrette
Move over, boring bean salad! The days of limp green beans and overly sweet dressings are behind us. There’s a new wave of bean salads—bold, nutrient-dense, and packed with plant-powered goodness—and this one fits right in.
This recipe for Black Bean and Edamame Salad with Honey-Lime Vinaigrette is a vibrant, crunchy, satisfying take on the bean salad renaissance. Loaded with colourful peppers, sweet corn, creamy avocado, and a zingy vinaigrette, it’s as beautiful as it is nourishing.
Protein-packed black beans and edamame bring staying power, while fibre-rich veggies keep every bite fresh and filling.
Perfect for meal prep, summer potlucks, or a quick side for your backyard BBQ, this black bean and edamame salad recipe is long-lasting and travels well. Thanks to its sweet-tangy honey-lime dressing and pops of cilantro and jalapeño, every forkful is a flavour bomb.
It tastes like more—and just might make you fall in love with bean salad all over again.
Make it once, crave it forever.
Black Bean and Edamame Salad With Honey-Lime Vinaigrette Recipe
Makes: 6 to 8 servings
Ingredients
Salad
1 can (398mL) black beans, drained and rinsed
1 ½ cups frozen edamame, thawed
1 cup frozen corn kernels, thawed
½ cup chopped red onion
½ cup chopped cilantro (stems and leaves)
1 red pepper, chopped
1 orange pepper, chopped
1 ripe firm avocado, chopped
Honey-Lime Vinaigrette
¼ cup fresh lime juice
¼ cup canola or avocado oil
2 tbsp honey
1 garlic clove, minced
1 Tbsp minced jalapeno pepper
¼ tsp sea salt
¼ tsp freshly ground pepper
How To Make:
Put all salad ingredients (except avocado) in a large bowl and toss to combined.
In separate bowl, whisk together the lime juice, oil and honey until well combined. Stir in garlic, jalapeno, salt and pepper.
Pour vinaigrette over bean salad and toss until all ingredients are covered in dressing. Add in avocado and gently toss.
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