I made this for lunch today and fell in love with the flavor combinations. Even though Jack had already eaten a large lunch, after tasting a bite of mine he insisted that I get him a bowl for himself. I also served it as a side dish to tonight’s veggie burgers, and Jack ate THREE helpings (probably just shy of 1/4 cup each!).

So in lieu of today’s toddler eating successes, this recipe is definitely a keeper at our house.

I adapted it from someone that posted in an Instagram comment on someone’s feed. And now I’m like 53x removed from ever finding who to credit, so apologies!

Cold Summer Salad

I didn’t measure, but I’ll give you approximate amounts. As with all recipes, tweak it to your personal tastes. Next time I am going to try adding avocado and red bell pepper.

1 can black beans, rinsed
1 1/2 cups shelled edamame (I found it at Trader Joe’s in the freezer section), thawed
1 cup frozen corn
1/4 to 1/2 of a small red onion, finely minced
1/4 cup cilantro, finely minced
2-3 T. apple cider vinegar
2-3 T. olive oil
salt and pepper, to taste

Rinse black beans, edamame, and frozen corn in a colander under hot water, until edamame is no longer frozen. In a bowl, toss together with the red onion, cilantro, and 2 T. of apple cider and 2 T. of olive oil. Salt and pepper to taste. If you feel like it needs more dressing, add a bit more.

Serve room temperature or chilled. (It’s yummy as is, but is even better when it has a chance to marinate in the fridge for a few hours.)