1/2cupchopped red bell pepper or jalapeno pepper(if you like it spicy)
1/4cupblack olives, sliced (optional)
3Tablespoonsfresh lemon juice or red wine vinegar
2Tablespoonschopped fresh mint
2Tablespoonschopped fresh cilantro
3garlic cloves, minced
1/4teaspoonfreshly ground black pepper
COOK the edamame or Lima beans for 5 minutes. DRAIN beans and RINSE under cold water.
In a small bowl, WHISK together the vinegar, olive oil, mint, cilantro, garlic, salt and pepper. (You can use a hand-held immersion blender for the dressing.) SET aside.
For the Salad: PLACE onion, radishes, tomatoes, beans, corn, cheese, red pepper or jalapeno and black olives, if using, in a bowl.
ADD salad dressing to the salad and STIR to combine.
Notes: To cut the harsh flavor of raw onion, SOAK the sliced onions in ice water for 10 minutes. DRAIN before adding to the salad.Feel free to use whatever beans you have on hand. I often make this salad with white beans.