Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

Recipe Courtesy of TastefullyJulie

Ingredients

-3 tablespoons fresh lime juice
-2 tablespoons extra virgin olive oil
-2 tablespoons canola oil
-1 small garlic clove, pressed
-1/2 teaspoon agave nectar
-2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
-1 cup edamame, cooked and cooled
-1 15-ounce can black beans, rinsed and drained well
-1/2 cup red onion, diced
-1/2 cup fresh cilantro, chopped

Directions

-In a small bowl, combine the lime juice, oils, garlic, and agave . Whisk together and set aside.
-Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
-Pour dressing over the mixture and gently toss.
-Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

Edamame Spread

This recipe comes from Martha Stewart's Everyday Food (March 2006).

Ingredients
coarse salt and ground pepper
2 cups shelled edamame
3 large garlic cloves, peeled
1 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon olive oil
radishes (or other vegetables) and rice crackers, for serving

Directions
1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.
2. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.