High-Protein Black Bean & Edamame Salad

Double Bean Protein Salad

Ingredients

1. 2 cups cooked black beans 2. 2 cups shelled edamame 3. 1 cup corn 4. 1 red bell pepper 5. ½ cup chopped jicama 6. ¼ cup hemp seeds 7. 2 tbsp ground flax 8. Cilantro-lime dressing

Detail Steps and Procedure

1. Precise Timing & Temperatures: Blanch edamame 3-4 minutes in boiling water, shock in ice bath. Toast corn in dry skillet 5-7 minutes until lightly charred. Marinate salad 30-60 minutes refrigerated at 40°F (4°C).

2. Chef’s Techniques & Critical Steps: Use cooked-from-dry beans for optimal texture. Char corn for smoky flavor. Dice jicama uniformly (¼-inch) for crunch. Add hemp seeds and ground flax just before serving.

3. Ingredient Preparation Details: Cook beans from dry (soak overnight). Use fresh or frozen edamame. Use fresh corn if in season. Dice bell pepper uniformly. Peel and dice jicama.

4. Serving & Storage Instructions: Serve chilled as main salad. Store in airtight container up to 4 days. Add seeds just before serving. Does not freeze well.

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