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Edamame Salad with Cilantro Lime Dressing

A vibrant, healthy, and incredibly quick plant-based salad featuring edamame, sweet corn, and bell peppers tossed in a zesty homemade cilantro lime vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 16 oz frozen shelled edamame thawed and patted dry
  • 1.5 cups sweet corn kernels canned, fresh, or frozen/thawed
  • 1 large red bell pepper finely diced
  • 0.5 cup red onion finely diced
  • 0.5 cup fresh cilantro roughly chopped
Cilantro Lime Dressing
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lime juice about 1.5 to 2 limes
  • 1 tbsp honey or maple syrup for vegan
  • 1 clove garlic minced
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
  • 0.25 tsp ground cumin optional

Equipment

  • Large mixing bowl
  • Cutting board
  • Chef's Knife
  • Small jar or whisking bowl

Method
 

  1. Thaw the edamame and corn (if using frozen) and pat them completely dry to prevent a watery salad.
  2. Finely dice the red bell pepper and red onion. Roughly chop the fresh cilantro.
  3. In a large serving bowl, combine the edamame, corn, red bell pepper, red onion, and cilantro. Toss gently.
  4. In a small jar or bowl, combine the olive oil, fresh lime juice, honey, minced garlic, salt, pepper, and cumin. Shake or whisk vigorously until completely emulsified.
  5. Pour the dressing over the salad ingredients. Toss thoroughly until everything is well coated in the dressing.
  6. For best results, let the salad rest in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  7. Taste for seasoning before serving, adding more salt or lime juice if desired. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Try adding diced avocado or black beans for extra bulk!