I absolutely love edamame. We eat it regularly at our house, so I was super excited to try this recipe when I made our shredded chicken tacos. This is a nice, hearty veggie side dish. You have to like black beans and edamame to like this dish, so I loved it. It was really, really good. I added some canned corn into it as well...made it even yummier!
1 bag (12 oz) frozen shelled edamame
1 can (15 oz) black beans, drained, rinsed
1 can (8 oz) of Mexi-corn
2 medium plum tomatoes, chopped
1 medium bell pepper, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro or flat-leaf parsley
1/2 cup balsamic vinaigrette dressing
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
In 2-quart saucepan, cook edamame according to package directions; drain and rinse with cold water.
In large bowl, toss edamame with remaining ingredients. Serve immediately or refrigerate until serving.
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