This Edamame Corn Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is colorful.
Bursting with plant-based protein from edamame, fiber from fresh veggies, and heart-healthy fats from olive oil, it’s a light yet filling option.
Quick to prepare and perfect for meal prep, it makes a deliciously easy everyday salad.
20-Minute Edamame and Corn Salad
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- Knife
- Cutting board
- Whisk or Fork
Ingredients
Salad
- 2 cups shelled edamame
- 2 cups cooked corn
- 1 red bell pepper chopped
- 5 stalks green onion chopped
- ½ red onion diced
- 1 cup cherry tomatoes halved
- ¼ cup fresh cilantro chopped
- 2 tbsp fresh basil chopped
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Prepare the Edamame: Start by ensuring your edamame is fully shelled. If using frozen edamame, cook it according to package instructions—usually by boiling in lightly salted water for 3-5 minutes until tender yet slightly firm. Drain and let it cool completely before adding to the salad to prevent wilting or watering down the other ingredients. This step ensures your salad stays fresh and crisp.
- Cook and Cool the Corn: If your corn isn’t pre-cooked, boil or steam the kernels until tender. Fresh corn can be cooked for about 4-5 minutes in boiling water; frozen corn typically requires 3-4 minutes. Once cooked, drain thoroughly and allow it to cool completely. This step ensures the sweet, juicy kernels mix seamlessly without making the salad watery.
- Chop the Vegetables: Prepare your vegetables while the edamame and corn cool. Dice the red bell pepper into small, even pieces for balanced flavor in every bite. Chop the green onions into thin rings to distribute their mild sharpness evenly. Dice the red onion finely, as its strong flavor can overpower the other ingredients if too large. Halve the cherry tomatoes to release their natural juices without making the salad soggy.
- Chop the Fresh Herbs: Roughly chop the fresh cilantro and basil. Fresh herbs add aromatic flavors and vibrant green color to the salad. Chop them just before assembling to maintain their freshness and prevent wilting. The combination of these herbs gives a bright, fragrant note that elevates the salad’s flavor.
- Assemble the Salad Base: In a large mixing bowl, combine the cooled edamame and corn with the chopped red bell pepper, green onions, red onion, cherry tomatoes, cilantro, and basil. Use a large spoon to gently toss all ingredients together. The goal is to evenly distribute each element without bruising the vegetables or mashing the tomatoes.
- Prepare the Dressing: In a separate small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, cumin, salt, and black pepper until the mixture is smooth and emulsified. Taste the dressing and adjust seasoning if needed; the honey balances the tang of lime, while cumin adds a subtle warmth that complements the vegetables perfectly.
- Combine Salad and Dressing: Slowly pour the prepared dressing over the mixed salad. Using a gentle folding motion, toss the salad until every ingredient is lightly coated in the dressing. Be careful not to overmix, as this could crush the delicate vegetables and herbs. The goal is a light, even coating that enhances flavors without overwhelming them.
- Taste and Adjust: Taste the salad and adjust seasoning as necessary. You can add a pinch more salt, a squeeze of lime juice, or a drizzle of honey depending on your preference. This step ensures the salad is perfectly balanced and flavorful before serving.
- Serve and Store: Serve immediately as a fresh, colorful side dish or light main. If preparing ahead of time, store the salad in an airtight container in the refrigerator for up to 4 days. The salad maintains its texture well, and flavors often deepen after a few hours of marination.
- Enjoy Mindfully: Take a moment to appreciate the vibrant colors, fragrant herbs, and fresh flavors. This Edamame Corn Salad is a satisfying, protein-rich, fiber-filled dish that works beautifully for quick lunches, picnic sides, or meal prep-friendly dinners. Every bite delivers a delightful crunch and burst of freshness.
Notes
Chef’s Secrets For Flavor Boost
To make your Edamame Corn Salad truly stand out, focus on the freshness and balance of ingredients.
Use freshly cooked or roasted corn instead of canned to enhance sweetness and texture.
Lightly toast the cumin before adding it to the dressing to deepen its flavor.
When chopping vegetables, aim for uniform sizes to ensure every bite is balanced.
Finally, letting the salad sit for 10–15 minutes after mixing allows the dressing to coat each ingredient perfectly, intensifying the flavors.
Serving Suggestions For Every Occasion
This salad is incredibly versatile.
Serve it chilled as a refreshing side dish for barbecues, weeknight dinners, or potlucks.
Pair it with grilled chicken, tofu, or fish for a protein-packed main course.
It’s also a great addition to a grain bowl or taco topping for extra crunch and freshness.
Garnish with extra herbs or a sprinkle of feta or cotija cheese for an elevated presentation.
Its vibrant colors make it a visually appealing centerpiece for any meal.
Storage Tips To Keep Fresh
Store your Edamame Corn Salad in an airtight container in the refrigerator for up to 4 days.
Keep the dressing separate if you prefer a crisper texture, adding it right before serving.
For longer storage, avoid cutting tomatoes too early to prevent excess moisture.
If needed, you can refresh leftovers by adding a squeeze of lime juice or a drizzle of olive oil before serving.
Freezing is not recommended, as fresh herbs and vegetables will lose texture and flavor.
Frequently Asked Questions
1. Can I use frozen vegetables?
Yes! Frozen edamame and corn are convenient and nutritious. Just make sure to cook them fully and allow them to cool before assembling the salad. This prevents the salad from becoming watery and keeps the texture crisp.
2. How can I make it vegan?
Replace honey in the dressing with maple syrup, agave, or your favorite plant-based sweetener. The flavor balance remains excellent, and the salad stays naturally high in protein and fiber.
3. Can I prepare this salad in advance?
Absolutely! Prep the salad ingredients ahead of time and store in separate containers. Toss with dressing just before serving to maintain freshness. The salad can last up to 4 days refrigerated.
4. What other herbs can I use?
If cilantro or basil isn’t available, try parsley, mint, or chives. Each herb brings a unique flavor while keeping the salad fresh and vibrant. Mix herbs according to your preference for a personalized twist.
5. Can this salad be made spicy?
Yes! Add a pinch of red pepper flakes, diced jalapeño, or a splash of hot sauce to the dressing. Start with a small amount and adjust gradually to reach your desired heat level.
