Like what you see? Share it with your friends!

In the beginning, there was Byron.  And, Byron was perfect.  He had but one fault; and, a very little fault it was.  Byron did not care for vegetables.  Imagine how difficult things were for Byron when he met the vegetarian!  Being stubborn and strong-willed, he set out to change the vegetarian, after all, Byron wasn’t the one in the relationship who needed changing.  He was perfect!  Remember!?


Three years later, the vegetarian is still a vegetarian, and Byron is probably less than 10% meat eater.  The stubborn, strong-willed Byron had fallen prey to the manipulative, transforming, and calculating ways of the vegetarian.  No matter how much he begged and pleaded, the vegetarian would not eat bacon.  Yet, Byron greatly increased his consumption of vegetables!  No compromise would be had, but alas, the two lived happily ever after thanks to Byron’s ability to cook vegetables in butter.  The end.


Okay… truth be told, my tastes have changed immensely over the past three years.  I wouldn’t be caught dead eating half of the vegetables that I now eat regularly.  Take the following recipe, for instance.  Black beans were foreign to me, and, edamame beans, well those were just completely inedible!  Strangely, cutting back on the beef, chicken, pork, and fish, has contributed greatly to the change in my palette.  Foods I once shunned, I now crave.


This salad is one such craving.  The taste of guacacmole is one I crave quite often.  While some people crave salt or sweet, I crave the spicy kick of a very smooth and creamy guacamole.  This recipe was born out of trying to find other ways to use the ingredient rather than stuffing my mouth full of tortilla chips all the time.  And, I wanted the recipe to be as healthy as possible, which is why I opted for lots and lots of veggies.


In a way, I guess you can say that this recipe is very southwestern – with the black beans, corn, and guacamole.  Yet, the tomatoes and the feta crumbles give it a little bit of Greek influence too.  Overall, this was absolutely delicious!  Perfect for a side dish, or as a complete meal, which is the way John.e and I ate it!


Edamame & Black Bean Salad with Corn & Creamy Guacamole
A delicious blend of black beans, corn, tomatoes, and edamame, all tossed in a creamy guacamole. A delicious side on its own or can be wrapped in a burrito with some brown rice and cheddar cheese!
  • 2 tablespoons olive oil
  • 3 cups edamame beans, frozen
  • 4 cups corn, frozen
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 can black beans, drained and rinsed
  • 2 cups grape tomatoes, halved
  • ½ cup green onions, thinly sliced
  • 1 cup feta cheese, crumbled
  • 1 cup prepared guacamole
  1. In a large skillet on medium heat, add the olive oil, corn, edamame, salt and pepper. Cook until the frozen vegetables are just heated through. Don't overcook them.
  2. Remove pan from heat and allow to cool.
  3. Add the onion powder and the garlic powder. Toss with the cooled corn and edamame.
  4. Add the black beans, green onions, and guacamole. Toss to coat completely.
  5. Next, add the tomatoes and the feta. Reserve two tablespoons of the feta for garnish. Lightly toss being careful to not break the delicate tomatoes.
  6. Cover with plastic wrap and chill for one hour.
  7. Can be served cold or at room temperature.
Guacamole tends to darken once exposed to air. To prevent this, cover with plastic wrap and press the plastic wrap down onto the salad. Try to get as much air out as possible. To store leftovers, it's best to use a glass bowl with a tight fitting glass lid.


Like what you see? Share it with your friends!

This Post Has 14 Comments

  1. You always make everything look so fresh and amazing Byron! This salad is no exception. Love the colors, the ingredients, and the photos! Amazingly talented blogger 🙂

  2. I had Edamame as a starter in Chinese restaurants while I was living in the US but I am not a fan of it. I think adding these to the salad is something I would enjoy for sure 🙂
    Lovely post, thoroughly enjoyed! 🙂
    Thanks for sharing!

  3. Delicious and flavorful fnililg, but a bit too spicy and I only used 1/2 tsp of the cayenne. A big hit with the family, including my 5 year old, but next time will only use about 1/4 tsp of cayenne. Will definitely be on our Mexican rotation!

    1. Thank you, Deanna. It’s always difficult to judge what will be too much or too little spice for each individual taste. It’s really a hit and miss for a blogger, but I’m glad you enjoyed the dish and will change it up to reflect your family’s personal tastes. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: