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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
2 can(s) black beans, rinsed and drained |
2 tablespoon(s) dijon mustard |
2 tablespoon(s) fresh basil, chopped |
1/4 cup(s) fresh cilantro, chopped |
1/3 cup(s) fresh lemon juice |
1 pound(s) frozen shelled edamame, thawed |
3 cup(s) frozen shoepeg corn, thawed |
3/4 cup(s) green onions, sliced |
3/4 teaspoon(s) ground black pepper |
2 tablespoon(s) olive oil |
1 red bell pepper, diced |
1/2 cup(s) red onion, finely chopped |
2 tablespoon(s) red wine vinegar |
2 teaspoon(s) salt |
Directions:
1. Prepare edamame according to package instructions. Drain and rinse with cold water. Set aside to drain thoroughly.
2. Combine edamame, corn, black beans, red bell pepper, green onion, red onion, parsley, and basil.
3. In a large bowl whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies and beans to bowl and toss to coat.
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