Edamame beans in hand (now that I can get them I just can’t get enough of them, quickly overtaking the chickpea as my favourite pulse!)
Steaming beans, mixing them with canned, fresh veggies, juicy ripe fruit and dressing it all up with fresh herbs and simple dressing. So easy, so tasty, there just isn’t a bowl big enough; hence the mound before you!
Edamame, black beans, corn, yellow pepper, juicy bright and beautiful mango, radish and a little rocket season with salt and pepper, dressed with olive oil, white wine vinegar and a little lemon juice, mixed up with fresh mint and parsley. The end result was incredible! It was beany salad number three that I’d created….third time lucky!
I knew the salad would be filling enough though I like to fill myself to the brim midday to fuel my evening workout and keep me going until I get around to dinner so I served it up some of that delicious cornbread. It freezes so well, once thawed it’s as if it came straight from the oven. The texture remains light fluffy crumbly and cake like, dense in all the right places with the incredible flavour of the cornmeal and chickpea flour.
Enough about the cornbread…it already got it’s mention!
Back to the beans…the textures were what made it, the subtle flavours..crispy corn, soft beans, juicy melt in the mouth mango, crunchy yellow pepper and radish.
With every mouthful I fell more deeply, by the end I was head over heels…definitely one to make again. Perfect on it’s own, with a side of cornbread of course, it was also make a great side to a slab of tofu or your protein of choice, a scoop added to a bowl of quinoa perhaps, brown rice even…
I’ll take it whatever which way it comes!
I’ve a busy weekend ahead. It’s my nieces 4th birthday, my grans 70th and I’m taking Monday off work to relax An early night to night, last minute shopping tomorrow and the first of the birthday preparations. I’ll be back tomorrow morning for a quickie post before I get moving!
What’s your favourite pulse?
Any nice/fun weekend plans?
Edamame Black Bean & Corn Salad
Preparation Time – 5 minutes
Cooking Time – 3 minutes
- 1/2 cup edamame beans
- 1/2 cup cooked corn
- 1/3 cup black beans
- 4 small radishes finely sliced
- 1/2 small mango thinly sliced
- 1/2 small yellow bell pepper diced
- 1/2 tbsp fresh mint finely chopped
- 1/2 tbsp fresh parsley finely chopped
- Small handful of rocket
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp white wine vinegar
- 1/2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp cumin
- 1/2 clove of garlic minced
- 1 tsp smooth Dijon mustard
- 1 tsp maple syrup
- Steam edamame beans for 3 minutes. Rinse under cold water immediately.
- Mix together all salad ingredients.
- Whisk together all dressing ingredients.
- Add dressing to salad and toss well to combine and evenly coat.
- Garnish with mint and serve with a side of cornbread.