A full meal in every bite!

Black Bean, Corn, and Edamame Salad and Lime Dressing

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 3 tablespoons fresh lime juice
  • 4 tablespoons extra virgin olive oil
  • 1 small garlic clove, pressed
  • ½ teaspoon raw honey
  • 2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups), or frozen, organic if possible
  • 1 cup edamame, cooked and cooled
  • 1, 15-ounce can black beans, rinsed and drained well
  • ½ cup red onion, diced


  1. Combine the lime juice, oils, garlic, and honey. Whisk together and set aside.
  2. Add the corn, edamame, black beans, and cilantro to a medium/large bowl.
  3. Pour dressing over the mixture and gently toss.
  4. Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

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