Spicy Edamame Black Bean Roasted Corn Tomato Salad
Can of black beans, drained and rinsed
Cup of Trader Joe's Frozen Roasted Corn (or regular frozen corn, if that's what you have around)
Can of Rotel Lime and Cilantro Diced tomatoes with juice (or a can of regular diced tomatoes, but you'll probably want to throw in a small can of green chilis too to make it more interesting and to live up to the "spicy" claim)
Tbsp of Olive Oil
Salt and pepper (I use cayenne) to taste
Boil and drain the edamame. Combine with all of the other ingredients. Eat.
It really is better with the Rotel tomatoes and the roasted corn. When I've made it with the substitutions, I keep adding more and more salt and pepper, and it never quite gets there. If you are a better cook than me, I'm sure you will have some ideas! Feel free to share in the comments. I've also thrown in other ingredients, like cauliflower and broccoli and used pinto or kidney or garbanzo beans instead of black. Its advantages are that it makes enough for multiple meals, has enough interest to be a lunch I look forward to, it's fast to make, and it's healthy.