Chili-Lime Edamame & Black Bean Salad with Avocado and Toasted Pepitas
This vibrant vegetarian salad combines chili-lime roasted edamame and black beans with creamy avocado and crunchy toasted pepitas, all prepared conveniently on a sheet pan. Perfect as a wholesome main or a hearty side, it's packed with flavor, protein, and fresh ingredients.
- 2 cups shelled edamame (thawed if frozen)
- 1.5 cups canned black beans (drained and rinsed)
- 1 cup red bell pepper (diced)
- 0.5 cup red onion (finely chopped)
- 1 large avocado (diced)
- 0.5 cup pepitas (pumpkin seeds)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.75 tsp sea salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro (chopped)
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Instructions
Preheat oven to 400°F. Line a sheet pan with parchment paper.
🌡️ 400°FIn a large bowl, toss edamame, black beans, red bell pepper, and red onion with olive oil, chili powder, cumin, sea salt, and black pepper until evenly coated.
⏱️ 3 minutesSpread the mixture evenly on the prepared sheet pan. Roast for 15 minutes, stirring halfway through.
⏱️ 15 minutes 🌡️ 400°FIn the last 5 minutes of roasting, sprinkle pepitas over the mixture to toast.
⏱️ 5 minutesRemove pan from oven. Let cool slightly, then squeeze lime juice over the warm salad and toss gently.
⏱️ 2 minutesTop with diced avocado and fresh cilantro. Serve immediately, warm or at room temperature.
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Nutrition Information
Per serving. Values are approximate and may vary.
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