Black Bean, Edamame and Fresh Mozzarella Salad

A salad like this is the PERFect thing to have in your fridge for the sticky summer nights. So many people opt to just grill chicken or fish for dinner, but that makes for a pretty boring plate. Who wants to steam broccoli or bake a sweet potato when it’s 98 degrees outside? Instead, throw this together and not only will your plate be muy colorful, it will healthier and tastier to boot!

Do you grill a lot? You probably do. My husband and I are in a grilling stalwart. I think he should grill, he thinks I should grill – very little grilling happens as a result. Throwing chicken breasts or pork tenderloin on the grill is SO easy (just rub with olive oil, salt and pepper beforehand), but if you don’t have a grill then just cook in a skillet – I actually find this makes for juicier chicken. Mist a nonstick pan with olive oil and heat to medium. Salt and pepper chicken breasts on both sides and lay in the pan. Once golden brown, flip and cook until golden brown and chicken is white all the way through. Top with this salad for an EXTREMELY healthy (and gluten free) dinner.

This salad comes together quickly as so many of the ingredients are pantry staples. Black beans are canned, edamame is frozen. At the store, pick up a pepper, a quart of tomatoes, scallions (also called green onions), cilantro, and a lime. If just serving two for dinner, the leftovers would make a perfect lunch. The cheese, soy beans and black beans make this high enough in protein to classify as a “meal”.

That being said, I DO recommend this as a side dish instead of a meal. I planned this as a meal for myself and my husband – we ate all four servings in about eight seconds, and then decided we needed cones, and STAT. What are cones? I’m talking McDonald’s vanilla ice cream cones. For a dollar and six cents, you can get a tall creamy ice cream cone at only 150 calories! True story. I average about two per week.

Black Bean, Edamame, and Fresh Mozzarella Salad

Serves 4

1 (15 oz) can black beans, drained and rinsed

1 1/2 c. grape tomatoes, halved

1 c. frozen edamame, thawed

1 Anaheim or Poblano (or bell) pepper, seeded and diced

4 oz. fresh mozzarella, cubed (usually sold in 8 oz ball – just cut in half)

1/3 c. sliced green onion

1/4 c. chopped fresh cilantro


2 tbsp. extra virgin olive oil

2 cloves garlic, minced

2 tbsp. fresh lime juice

2 tbsp. apple cider vinegar

1/2 tsp. salt

1/4 tsp. black pepper

1. Combine beans, tomatoes, edamame, pepper, mozzarella, green onion and cilantro in a mixing bowl.

2. Whisk dressing ingredients in a smaller bowl to combine. Pour over mixture and stir gently to combine. Serve immediately or refrigerate for several hours before serving.

Print Friendly, PDF & Email