Southwestern Edamame Salad
1-lb package frozen edamame
15-oz can garbanzo beans, drained and rinsed
drained and rinsed
juice from 1/2 lemon
Dijon or honey mustard
or more, for taste
Fill a large pot with water and boil on high heat. Add frozen edamame and cook for 3 minutes. Add frozen corn and cook for 2 minutes. Drain water from vegetables and set aside.
In a medium sized mixing bowl, combine beans, onions, cilantro and tomatoes.
In a small bowl, whisk together lemon juice, garlic, olive oil, mustard, salts and pepper. Pour over vegetables and beans. Toss to combine.
Add in cooled edamame and corn. Toss together. Can serve right away or place in fridge until cooled and flavors blend. Enjoy!
*this salad last 1-2 days in a sealed container in the refrigerator.