A delicious blend of black beans, corn, tomatoes, and edamame, all tossed with creamy guacamole. A delicious meal on its own, or stuffed into a burrito with some brown rice!
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!?
Five 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 five years. Once, 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 a change in my palette. Foods I once shunned, I now crave.
This salad is one such craving. The taste of guacamole 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!
This recipe makes quite a large batch, so feel free to cut the ingredients in half if you need to make a smaller amount.
Also, keep in mind that 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 lid.
In a hurry? Save this recipe to your Pinterest board for quick and easy reference! Click HERE!
Edamame Black Bean Tomato Corn Guacamole Salad
- 2 tablespoons olive oil
- 3 cups edamame beans, frozen
- 4 cups corn, frozen
- 1 cup canned black beans, drained and rinsed
- 2 cups grape or cherry tomatoes, halved
- ½ cup green onions, thinly sliced, plus more for garnish (optional)
- ½ cup feta cheese, crumbled, plus more for garnish (optional)
- 1 cup prepared guacamole
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
In a large skillet over medium heat, add the olive oil, corn, edamame, salt and pepper. Cook until the frozen vegetables are just heated through. Don't overcook them. Remove the pan from heat and allow the vegetables to cool.
Add the onion powder and the garlic powder. Toss with the cooled corn and edamame.
Add the black beans, green onions, and guacamole. Toss to coat completely.
Next, add the tomatoes and the feta. Lightly toss to combine.
Cover with plastic wrap and chill for one hour.* (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.)
*Can be served immediately at room temperature as well.