Edamame Salad with Cilantro Lime Dressing Recipe

Introduction

This Edamame Salad with Cilantro Lime Dressing is a fresh, vibrant dish that’s perfect for a light lunch or a colorful side. Packed with protein-rich edamame and sweet corn, it’s brightened up with a zesty, herbaceous dressing that’s easy to make and full of flavor.

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 (plus extra to taste)
• Cilantro to garnish
• 3 TBSP lime juice (from 2 limes)
• 1/4 cup avocado oil (or light olive oil)
• 1 TBSP red wine vinegar
• 1/4 cup fresh cilantro leaves (plus extra for topping)
• 2 tsp honey (or agave/sugar if vegan)
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1/8 tsp cumin

Instructions

1. Step 1: Cook edamame according to package instructions. If using edamame pods instead of shelled, pop the soybeans out into a bowl once cooked.
2. Step 2: While the edamame cooks, steam or sauté the corn until tender. Fresh corn can be used as an alternative.
3. Step 3: Chop the red bell pepper, finely chop the red onion, and slice the green onion. Combine these with the cooked edamame and corn in a large bowl.
4. Step 4: Prepare the cilantro lime dressing by combining lime juice, avocado oil, red wine vinegar, fresh cilantro leaves, honey, sea salt, black pepper, and cumin in a small jar. Shake well until fully mixed.
5. Step 5: Pour the dressing over the salad ingredients and toss gently to combine. Garnish with additional cilantro to taste.
6. Step 6: Serve immediately or chill the salad before serving for a cooler, more refreshing option.

Tips & Variations

• For extra crunch, add toasted pepitas or chopped nuts on top before serving.
• Swap avocado oil with extra virgin olive oil for a different flavor profile.
• Use agave nectar or sugar instead of honey to keep the salad vegan-friendly.
• Add diced cucumber or cherry tomatoes to increase freshness and texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store it longer to avoid sogginess. When ready to eat, toss the salad with the dressing and, if desired, serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame in the pods?

Yes, you can cook the edamame pods according to package instructions and then pop the beans out into a bowl for the salad. This works just as well as using pre-shelled edamame.

Is this salad suitable for a vegan diet?

Absolutely! Just substitute the honey with agave syrup or sugar, and ensure your other ingredients are vegan-friendly to keep it plant-based.

Edamame Salad with Cilantro Lime Dressing Recipe

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★★★★★

4.6 from 113 reviews

A vibrant and refreshing Edamame Salad with a zesty cilantro lime dressing, featuring tender edamame, sweet corn, and colorful bell peppers. This healthy salad is easy to prepare and perfect for a light lunch or as a side dish, offering a delightful combination of fresh vegetables and tangy flavors.

• Author: Naya
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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 (plus extra to taste)
• Cilantro to garnish

Cilantro Lime Dressing

• 3 TBSP lime juice (from about 2 limes)
• 1/4 cup avocado oil (or light olive oil)
• 1 TBSP red wine vinegar
• 1/4 cup fresh cilantro leaves (plus extra for topping)
• 2 tsp honey (or agave/sugar if vegan)
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1/8 tsp cumin

Instructions

1. Cook the Edamame: Prepare the edamame according to package instructions. If using edamame pods instead of pre-shelled, boil the pods and then pop out the soybeans into a bowl. Be careful not to snack too much while shelling!
2. Cook the Corn: While the edamame cooks, steam or sauté the frozen corn until heated through. Fresh corn can be used as a substitute if desired.
3. Prepare Vegetables: Chop the red bell pepper, finely chop the red onion, and chop the green onion. Combine all these chopped vegetables with the cooked edamame and corn in a large bowl.
4. Make the Cilantro Lime Vinaigrette: In a small mason jar or bowl, mix lime juice, avocado oil, red wine vinegar, fresh cilantro leaves, honey, sea salt, black pepper, and cumin. Shake or whisk well until emulsified.
5. Toss and Serve: Pour the dressing over the salad ingredients and toss until everything is evenly coated. Garnish with additional cilantro to taste. The salad can be served immediately or chilled in the refrigerator before serving for extra flavor.

Notes

• You can substitute honey with agave syrup or sugar to make this salad vegan.
• Fresh corn can be used instead of frozen; simply adjust cooking time accordingly.
• Chilling the salad before serving enhances the flavors, but it is also delicious served fresh.
• Adjust the amount of cilantro based on your preference.
• For added crunch, consider topping the salad with toasted nuts or seeds.

Keywords: Edamame salad, Cilantro lime dressing, Healthy salad, Vegetarian, Easy salad recipe, Summer salad, Edamame recipes