Edamame Bean Salad

Ingredients

• 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

Directions

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.