Edamame Salad with Cilantro Lime Dressing Recipe

Introduction

This Edamame Salad with Cilantro Lime Dressing is a fresh, vibrant dish perfect for a light lunch or a healthy side. Packed with protein-rich edamame and sweet corn, it’s brightened by a zesty, herbaceous dressing that brings all the flavors together beautifully.

Ingredients

• 2 cups shelled edamame
• 2 cups frozen organic corn
• 1 red bell pepper
• 1/2 cup finely chopped red onion
• 1/3 cup chopped green onion
• Cilantro for garnish
• For the dressing:
• Lime juice
• Avocado oil
• Red apple vinegar
• Honey (or agave)
• Sea salt
• Black pepper
• Cumin
• Cilantro leaves

Instructions

1. Step 1: Cook shelled edamame according to the package instructions. If you have edamame pods, boil them in water until tender, then pop the soybeans out into a bowl.
2. Step 2: While the edamame cooks, steam or sauté the frozen corn until heated through.
3. Step 3: Chop the red bell pepper, red onion, and green onion. Combine these with the cooked edamame and corn in a large bowl.
4. Step 4: In a mason jar, mix lime juice, avocado oil, red apple vinegar, cilantro leaves, honey (or agave), sea salt, black pepper, and cumin. Shake well to combine the dressing.
5. Step 5: Pour the dressing over the salad mixture and toss gently to coat everything evenly. Garnish with extra cilantro if you like before serving.

Tips & Variations

• For extra crunch, add toasted pumpkin seeds or chopped nuts like almonds.
• Swap out avocado oil for olive oil if preferred, though avocado oil offers a nice mild flavor.
• If you want a spicier kick, add a pinch of chili flakes to the dressing.
• Use fresh corn when in season for a sweeter, more vibrant salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you want to avoid sogginess, and toss just before serving. Reheat the corn and edamame slightly if you prefer a warm salad, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame still in pods?

Yes, you can boil the pods until tender and then pop out the beans to use in the salad.

Is this salad suitable for vegans?

Absolutely. Just use agave instead of honey in the dressing to keep it completely vegan-friendly.

Edamame Salad with Cilantro Lime Dressing Recipe

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★★★★★

4.9 from 111 reviews

A refreshing and nutritious Edamame Salad featuring shelled edamame, sweet corn, and crisp bell peppers, all tossed in a zesty cilantro lime dressing. This colorful salad is perfect as a light lunch or a vibrant side dish, combining delicious flavors with wholesome ingredients.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups shelled edamame
• 2 cups frozen organic corn
• 1 red bell pepper, chopped
• 1/2 cup finely chopped red onion
• 1/3 cup chopped green onion
• Cilantro for garnish

Dressing Ingredients

• 2 tablespoons fresh lime juice
• 2 tablespoons avocado oil
• 1 tablespoon red apple vinegar
• 1 tablespoon honey or agave syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Cook Edamame. Cook shelled edamame according to package instructions or boil edamame pods in water until tender, then remove the soybeans and place them in a large bowl.
2. Prepare Corn. While edamame cooks, steam or sauté frozen corn until heated through and tender.
3. Chop Vegetables. Finely chop the red bell pepper, red onion, and green onion and add them to the bowl with the cooked edamame and corn.
4. Make Dressing. In a mason jar or small bowl, combine fresh lime juice, avocado oil, red apple vinegar, chopped cilantro leaves, honey or agave, sea salt, black pepper, and ground cumin. Shake or whisk well until fully emulsified.
5. Toss Salad. Pour the dressing over the salad mixture and toss gently to coat everything evenly.
6. Garnish and Serve. Garnish with additional fresh cilantro leaves if desired, then serve immediately or chill before serving for enhanced flavors.

Notes

• This salad can be served chilled or at room temperature for best flavor.
• Use agave syrup instead of honey for a vegan option.
• Frozen corn can be replaced with fresh corn if in season for added sweetness.
• Add a pinch of chili flakes for a spicy kick if desired.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: Edamame salad, cilantro lime dressing, healthy salad, vegetarian salad, gluten free salad, summer salad