Georgia, this one is for you:
I brought this quick, healthful and easy take on Texas Caviar that uses edamame to a brunch yesterday. I wanted something different and outside the box. I had intended to make regular ole' Texas Caviar, but didn't have pinto beans. So I added edamame and black beans and came up with this new take on a classic favorite.
2 cups or so frozen edamame
2 cups or so frozen corn
2 cups or so black beans (if using canned, be sure to drain and rinse and drain again)
1/2 pint of grape tomatoes, quartered
1/2 red onion, diced
1 red (or yellow or orange) bell pepper, diced
juice of one lime
1/4 cup cilantro, chopped
1/4 cup apple cider vinegar
1/3 cup water
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 cloves garlic, minced
salt and pepper to taste (about 1/2 - 1 teaspoon is a good guess)
Mix the edamame, corn, black beans, tomatoes, onion and bell pepper in a large bowl.
In a jar, add the lime juice, cilantro, apple cider vinegar, water, ground cumin, oregano, garlic and salt and pepper. Seal the lid and shake well.
Pour the vinaigrette over the edamame mixture. Stir well.
Tastes best made the day before you wish to eat it, or at least an hour, be sure to stir again before serving.
Serves 12 as an appetizer, 6-8 as a side dish.
Just looking at this gets me excited to eat the leftovers with lunch today!