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Salad with Black Beans and Edamame

Tanya Schroeder
  • 2018 minutes
  • Serves

INGREDIENTS

12 oz

cooked edamame

1 15 ounce can

black beans rinsed and drained

1 15 ounce can

garbanzo beans rinsed and drained

1

corn, drained

1/2 cup

diced yellow popper

1/2

diced orange bell pepper

1/3 cup

chopped onion

1/4 cup

chopped cilantro

1/2 cup

olive oil

1/3 cup

lime juice

1 clove

garlic minced

1 tsp

cumin

1/2 tsp

salt