Edamame Salad Recipe

When it comes to refreshing and nourishing summer salads, this Edamame Bean Salad with Corn and Rice Vinegar is really a winner. Bursting with bright colors, fresh flavor, and a great combination of textures, this salad promises to hit the spot and leave you craving more. My husband frequently requests it, and despite making a big batch, it never lasts long. It's a perfect dish for meal prep and a light lunch throughout the week. Stupidly easy to make with just a few pantry and freezer ingredients, it's a great protein-packed salad. We also serve it with chips as an appetizer in the summer.

ingredients notes 

Edamame: This vibrant green legume takes center stage in our Edamame Bean Salad satisfying crunch, and a subtle nutty flavor. While the recipe calls for frozen edamame, when I haven’t found frozen edamame at the grocery store, I have grabbed frozen mukamame. The salad is just as delicious. Learn more about Lima Beans vs Edamame Beans.

Edamame are immature soybeans. Packed with essential nutrients, a one-cup serving of edamame provides approximately 18 grams of plant-based protein, 46–56% of the suggested daily values, making it an excellent source for those looking to boost their protein intake. These vibrant green soybeans also offer a healthy dose of dietary fiber, contributing to digestive health. Edamame is rich in healthy fats, primarily monounsaturated and polyunsaturated fats, which support heart health. Additionally, edamame contains omega-3 and omega-6 fatty acids, essential for brain function and inflammation regulation. 

Rice Vinegar: The use of rice vinegar in this salad is crucial, as it imparts a distinct tangy flavor that perfectly complements the other ingredients. It's important to note that rice vinegar differs from other types of vinegar, such as white or apple cider vinegar, in terms of taste and acidity- with a slight sweetness. While you may be tempted to substitute with another vinegar, it's best to stick to rice vinegar for an authentic and balanced flavor profile.

Corn, Green Onion, and Red Bell Pepper: These colorful ingredients enhance the salad's visual appeal and contribute a burst of flavor. Sweet and juicy, corn adds a delightful pop to each bite, while the sharpness of green onion provides a subtle tang. The addition of red bell pepper brings a mild sweetness and a satisfying crunch to the salad.

Instructions

Begin by thawing the frozen edamame and corn. You can do this by placing them in a colander and rinsing them under cool water until they are fully thawed. Allow them to drain well.

In a large mixing bowl, combine the thawed edamame, corn, chopped red onion, and red bell pepper. Toss them gently to distribute the ingredients evenly.

In a separate small bowl, whisk together the olive oil, rice vinegar, salt, and freshly ground black pepper. This dressing will infuse the salad with its tangy and savory flavors.

Pour the scallions and sesame seeds and pour dressing over the edamame and vegetable mixture. Use a large spoon to combine salad ingredients until well coated with the dressing. 

That is it! I told you- so easily- you will be surprised that just a simple salad tastes this good!

Tips tricks and alterations:

• This salad's delightful combination of flavors and textures in this salad makes it an excellent choice as a dip. Serve it alongside crispy pita chips for a light and refreshing appetizer.
• Pairs well as a side dish with fish and chicken.
• Make a bean bowl- at this easy edamame salad to a bowl of brown rice, red cabbage, and roasted peanuts for a complete meal 
• Add some heat with a pinch of red pepper flakes or a teaspoon of gochujang in the dressing
• Make extra salad dressing- use the dressing for other dishes like quinoa edamame salad, broccoli slaw, or cucumber edamame salad. 
• Try adding more fresh herbs, like chopped fresh cilantro, red onion, and a grate of fresh ginger. 
• Make ahead of time- this is one of those dishes that is actually better the next day. Store it in an airtight container for 3-4 days. 

If you’ve tried this Edamame Salad recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Edamame Salad Recipe

When it comes to refreshing and nourishing salads, this Edamame Bean Salad with Corn and Rice Vinegar is a true champion. Bursting with vibrant colors and a delightful combination of textures, this salad promises to hit the spot and leave you craving more. With the wholesome goodness of edamame beans, the sweetness of corn, and the tangy kick of rice vinegar, this recipe blends flavors to create a refreshing and crave-worthly salad. It is also stupidly easy to make with just a few pantry and freezer ingredients

4.50 from 2 votes

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course Salad, Side Dish

Cuisine American

Ingredients

  

• 2 cups frozen shelled edamame thawed
• 1 cup frozen corn thawed
• 1 chopped red bell pepper
• 4 tablespoons sesame oil
• ½ cup rice vinegar
• ¼ cup green onion chopped
• 2 tablespoons lime juice
• 1 tablespoon sesame seeds
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper

Instructions

 

• Begin by thawing the frozen edamame and corn. You can do this by placing them in a colander and rinsing them under cool water until they are fully thawed. Allow them to drain well.
• In a large mixing bowl, combine the thawed edamame, corn, and bell pepper.
• In a separate small bowl, whisk together the remaining ingredients. This dressing will infuse the salad with its tangy and savory flavors.
• Pour the dressing over the edamame and vegetable mixture. Use a large spoon or tongs to toss everything together, ensuring that each ingredient is well coated with the dressing.

Tried this recipe?Let us know how it was!