When it comes to quick, colorful, and nourishing side dishes, this bean salad with edamame has become a regular favorite in my kitchen. It's bright, crunchy, and packed with plant-based protein - a perfect balance of satisfying and refreshing. Every time I make it, it disappears from the fridge within a day or two - a sure sign it's become a household favorite. It's one of those dishes that's stupidly easy to make from pantry and freezer staples but still feels fresh and exciting every time you open the fridge.
Ingredients Notes
Edamame:
The star of this salad, shelled edamame brings a mild nuttiness and tender crunch. I usually grab frozen edamame from the freezer section - it's quick to thaw and full of protein (about 18 grams per cup!). If you can't find it, mukimame is an easy substitute. Mukimame is simply the Japanese term for shelled edamame, meaning "exposed beans." While both are immature green soybeans, mukimame beans are sold already removed from their pods, unlike traditional edamame, which are cooked and served in their pods. Want to learn more about the difference? Check out my post on Lima Beans vs. Edamame.
Rice Vinegar:
This is the quiet hero of the dressing. Its gentle acidity and hint of sweetness tie everything together. While you could use white or apple cider vinegar in a pinch, rice vinegar keeps the flavor balanced and bright - essential for that clean, refreshing taste that makes this salad shine.
Corn, Red Bell Pepper, and Green Onion:
These ingredients bring sweetness, crunch, and color. The corn adds a juicy pop, while red bell pepper gives a mild sweetness, and green onion balances everything with a little sharpness.
Sesame Oil and Lime Juice:
This simple dressing of sesame oil, rice vinegar, and lime juice adds a savory depth and zesty kick. It coats the edamame and corn beautifully without weighing them down.If you love fresh, colorful sides like this, you might also enjoy my White Bean Salad or Black Bean and Corn Salad - both pair perfectly with weeknight dinners or summer barbecues.
Instructions
Begin by thawing 2 cups frozen shelled edamame and 1 cup frozen corn. The easiest way is to place them in a colander and rinse under cool water until fully thawed. Let them drain well - you don't want extra water diluting your dressing.
In a large mixing bowl, combine the thawed edamame, corn, 1 chopped red bell pepper, and ¼ cup chopped green onion. Toss gently to distribute everything evenly.
In a separate small bowl, whisk together 4 tablespoons sesame oil, ½ cup rice vinegar, 2 tablespoons lime juice, 1 teaspoon salt, and ½ teaspoon fresh cracked black pepper. This simple dressing gives the salad its signature tangy, savory flavor.
Pour the dressing over the edamame and vegetable mixture. Add 1 tablespoon sesame seeds, then toss until everything is well coated.
That's it - no fuss, no stovetop, just a quick mix and you're done. You'll be surprised how much flavor comes out of such a simple combination.
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.
How to Serve
- Scoop it up with tortilla or pita chips for a light, high-protein appetizer.
- Serve as a side with grilled salmon or chicken - it's especially good alongside my Bang Bang Salmon or Grilled Chicken.
- Add it to a grain bowl with brown rice, shredded cabbage, and roasted peanuts for a filling meal - it also pairs perfectly with my Baja Shrimp Bowl.
- Pack it into lunch containers - it holds up beautifully for 3-4 days in the fridge.
Tips, Tricks & Alterations
- Make-Ahead Magic: The flavors deepen after a few hours, making this an ideal meal-prep salad.
- Add Cucumber: For extra crunch and hydration, mix in chopped cucumber - it's a refreshing twist and ties in perfectly with my Cucumber and Chickpea Salad.
- Turn Up the Heat: Add a pinch of red pepper flakes or a teaspoon of gochujang for subtle spice.
- More Beans, More Fun: You can toss in black beans or white beans to make this a heartier multi-bean version - check out my Bean Salads category for more combos.
- Extra Dressing: Double the dressing recipe and save it to drizzle over cooked grains, slaws, or roasted vegetables later in the week.
This bean salad with edamame hits that perfect middle ground - hearty enough for lunch, light enough for a side, and flavorful enough to keep in rotation year-round. It's the kind of flexible, feel-good recipe I love to keep in my back pocket. If you're looking for more plant-powered salads that fit your busy schedule, explore my Bean Salads collection - it's full of colorful, satisfying dishes just like this one.
Recipe
Bean Salad with Edamame
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
- Place the frozen edamame and corn in a colander and rinse under cool water until fully thawed. Drain well.
- In a large bowl, combine the edamame, corn, and red bell pepper.
- In a small bowl, whisk together sesame oil, rice vinegar, lime juice, salt, and black pepper.
- Pour the dressing over the edamame mixture, add green onion and sesame seeds, and toss to combine until evenly coated.
- Serve immediately or refrigerate for up to 3-4 days.
R says
Card is a bit inaccurate.
Chopped red onion? Add with red bell pepper? No.
How much rice vinegar1/2 .. of what?
Needed editing.
Nora Bourdeau says
Just edit it, thanks for letting me know! Nora
Major says
DL