Learn how to make Edamame Bean Salad, one of Rita’s plant-based recipes with soy that may reduce risk of developing breast cancer.

Edamame Bean Salad


  • 1 (16-ounce) can whole-kernel corn, rinsed
  • 1 sweet onion, diced
  • 1 (16-ounce) package frozen shelled edamame (green soybeans)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • 1 teaspoon ground cumin
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice


  1. Heat a large nonstick skillet over medium-high heat.
  2. Add corn; cook and stir until golden brown, stirring occasionally, about 5 minutes.
  3. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  4. Stir edamame, black beans, roasted red pepper and cumin into corn mixture; cook and stir until heated through, 3-5 minutes. Remove from heat.
  5. Add cilantro and lime juice toss to combine.

Makes 6 servings.