In the Kitchen: Edamame and Black Bean Protein Salad

(WTNH) —  Mary Lawrence, owner of Well on Wheels, demonstrates how to make an edamame and black bean protein power salad.

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Recipe: Edamame and Black Bean Salad

Whether you’re looking for a quick supper or an easy dish to bring to a potluck, this is the perfect recipe.  The ingredient list is short and sweet, yet the finished product packs a punch of flavor, and it looks super pretty, too!  Plus the soy bean is a complete protein, so you’re getting all 9 essential amino acids your body can’t produce.  Enjoy this healthy, tasty meal on its own or tossed with pasta, quinoa, or rice to stretch it even further.


  • 2 Tbl olive oil
  • 1 Tbl tahini
  • 1 Tbl Dijon mustard
  • 1 Tbl lemon juice
  • 1 tsp agave syrup
  • 1/4 tsp sea salt
  • 1-2 tsp water
  • 1 10 oz. bag frozen shelled edamame, thawed
  • 1 15 oz. can black beans, drained and rinsed
  • 1 10 oz. bag frozen corn, thawed
  • 1 cup red onion, diced to the size of a corn kernel
  • 1 red pepper, diced to the size of a corn kernel
  • 2 cloves garlic, minced


In a large bowl, whisk together olive oil, tahini, mustard, lemon juice, agave, sea salt and enough water to make a smooth and creamy paste.  Stir in remaining ingredients, and season to taste.

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