Edamame and Corn Salad
This delicious and vibrant edamame and corn salad is a summer delight! Made with fresh corn, juice tomatoes, vibrant fresh herbs and a dressing that takes it over the top, you will love this easy salad all summer long!
Here, learn how to make this edamame corn salad for a quick and easy salad or side dish. Or use it as a base for lunches or quick dinners all week long. I *LOVE* it served with grilled chicken or shrimp. It’s also GREAT for meal prep as I think it tastes even better the next day. However you eat it, this edamame salad is a crowd-pleaser (and naturally gluten-free and dairy free) and uses all simple ingredients!
Edamame has a firm texture so it holds up really well in salads and you can refrigerate leftovers for up to 4 days. So it’s perfect for making at the beginning of the week to enjoy every day! Plus, edamame is a complete protein and a great source of fiber!
This is truly one of my very favorite summer salad recipes, I hope you enjoy it as much as my family does!
Edamame & Corn Salad Ingredients
EDAMAME: While you can sometimes find shelled edamame pods at local farmers market, I suggest doing what I always do and heading to the freezer section of your grocery store for frozen edamame!
CORN: The fresher the better, however, you can absolutely use frozen or canned corn for this salad. In the summer, I like to grill my corn – that’s delicious in this recipe too!
RED BELL PEPPER: It adds a bit of crunch and extra sweetness! Sub in an orange or yellow pepper if you prefer.
ONIONS: I like to use two kinds of onions in this salad, both a red onion and chopped green onions. If you want to take a bit of the “bite” out of the red onion, soak the diced red onion in cold water for about 10 minutes before drying and tossing in your salad.
CHERRY OR GRAPE TOMATOES: Buy whichever you prefer!
FRESH HERBS: I use a blend of chopped cilantro with a little chopped basil, but use what you have on hand. Chives and parsley would also be delicious.
Dressing Ingredients
This salad dressing is a DREAM. I love it on so many quick bean salads. It comes together quickly and uses kitchen staples.
EVOO: Use any extra virgin olive oil you have on hand.
LIME JUICE: The zest of lime juice is perfect in this salad, but you can sub in lemon juice in a pinch.
HONEY: The extra sweetness balances out the flavors.
DIJON MUSTARD: Just add a touch, trust me!
CUMIN: The cumin adds a depth of flavor that takes this dressing over the top!
SALT & BLACK PEPPER: Add to taste, I like to start with 1 tsp each. Sometimes I sprinkle on a bit of course, flaky sea salt to the salad right before serving.
Variations for Edamame Corn Salad
While I love this recipe “as is” (see it down below in the recipe card), here are a few variations and ideas for you!
- Top it with feta cheese, mozzarella balls, or grated parmesan.
- Add a can of black beans and serve it as a “salsa” with tortilla chips or pita chips.
- Grill corn or use fire roasted corn for a different flavor.
- Add additional veggies like chopped carrots, celery or avocado.
- Add a diced jalapeno pepper or red pepper flakes for some spice!
- For extra crunch, add nuts or seeds like sesame seeds or toasted walnuts.
- Toss in shredded chicken and serve in a wrap or on toasted bread.
How to Store Edamame Corn Salad
Store this edamame corn salad chilled in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4 days. Some of your herbs may wilt slightly so you can always add fresh basil or cilantro just before serving.
Because this salad is even better the next day, I find it to be a GREAT summer salad choice for taking to potlucks, summer barbecues and neighborhood get-togethers! It’s a great way to get in some veggies! The bright colors just make it so pretty served on a platter or in a large bowl garnished with some fresh basil leaves!
More Summer Salad Recipes
- Mediterranean Cucumber Salad
- Creamy Chickpea Salad
- Grilled Peach and Burrata Salad
- 5-Bean Salad
- Tomato, Basil & Cucumber Salad
If you give this recipe a try, I’d LOVE for you to leave me a rating and comment. I always love to see what you all think!
Edamame Corn Salad
Ingredients
- 2 cups shelled edamame
- 2 cups corn cooked
- 1 red bell pepper chopped
- 5 stalks green onion chopped
- 1/2 red onion diced
- 1 cup cherry tomatoes halved
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped fresh basil
Edamame Corn Salad Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
Instructions
- In a large mixing bowl, toss together edamame, corn, bell pepper, green onion, red onion, tomatoes, chopped cilantro and chopped basil.
- In a small bowl, whisk together dressing ingredients.
- Pour dressing over mixed edamame and corn salad and toss together gently to incorporate.
- Enjoy! Refrigerate leftovers for up to 4 days.
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