Black Bean, Corn, and Edamame Salad

When you have just been at the funeral mass for your mom, and you dig into a salad, and you think "Man, that's tasty.  I have to figure out how to copy that"....you know it's good.

Or that you have a serious cooking obsession.  Either one.

I also had to make this right away, so that it wouldn't build up in my head as "that salad the day we said goodbye to mom."  It had to be a tuesday salad, a nothing salad, a "boy, it's hot out" dinner.  I'm trying to reinvent my life into bundles of time that are less sad.  Wish me luck with that.

Let it be so for you, too- perhaps "that delicious salad I made for my mom."



Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing
adapted from tastefully julie

Ingredients
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon agave nectar (or sugar)
2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
1 cup edamame, cooked and cooled
1 15-ounce can black beans, rinsed and drained well
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped

Instructions
Combine the lime juice, oil, and agave or sugar. Whisk together and set aside.
Add the corn, edamame, black beans, onion, and cilantro to a bowl.
Pour dressing over the mixture and stir together gently.
Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

NOTE: updated on 8/18/12 to omit garlic.  Much better without!!