So simple, so colorful, such an easy summer salad. I do tend to like these during the hotter months as they go well with anything off the BBQ, or cold poached fish, or even rotisserie chicken when it is too hot to cook.
This salad is incredibly adaptable and you can add corn, herbs, anything that you happen to have in the fridge to mix it up a bit. But, for the purposes of my dinner, I was looking to make something colorful that would work around the filling properties of a can of black beans and this is what I ended up with. Oh, and did I mention no salt and no oil in this salad? So very much a healthy option too but quite yummy none the less.
1 can black beans, drained
1 cup shelled edamame (you can buy these in any grocery store freezer section or cook and shell a bunch of fresh ones yourself which, while delicious is counter intuitive to the easy-peasy, get this on the table with no fuss vibe of this salad)
6-10 red radishes, cut into pieces approximately the size of the beans and edamame
1/4 cup finely minced scallion or green garlic
1 Tbsp red wine vinegar
1 tsp Dijon mustard
Juice of one lemon
About an hour before eating, as you prep your meal or start your aperitif, roughly drain the black beans and tip them into a bowl. Add the mustard and the red wine vinegar and stir to combine. Set aside. Stir once during the hour if you think of it.
Add the edamame, radishes and scallion or green garlic to the dish. Stir well to combine. Set aside at room temperature until you are ready to serve the salad.
Right before serving add the juice from one lemon and toss the salad again.
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