20-Minute Edamame and Corn Salad
A fresh and colorful salad with edamame, corn, tomatoes, and herbs, tossed in a zesty lime and olive oil dressing. High in plant-based protein, fiber, and healthy fats, this salad is quick, satisfying, and perfect for lunch, dinner, or meal prep.
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
For best flavor, use fresh, in-season vegetables whenever possible.
Frozen edamame and corn can be used; just make sure to cook and cool them properly.
Adjust lime juice, salt, or honey in the dressing to suit your taste.
Chop herbs right before assembling to maintain freshness and color.
This salad is naturally gluten-free, vegetarian, and can easily be made vegan by substituting honey with maple syrup.
Leftovers are great for meal prep and actually taste better after a few hours as flavors meld.
