When it comes to refreshing and nourishing salads, this Edamame Bean Salad with Corn and Rice Vinegar is really a winner. Bursting with vibrant colors 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 huge batches, it never last long. Stupidly easy to make with just a few pantry and freezer ingredients, it's a great salad. We also serve it with chips as an appetizer in the summer.
Ingreante Notes
Edamame: This vibrant green legume takes center stage in our Edamame Bean Salad, providing a satisfying crunch and a subtle nutty flavor. While the recipe calls for frozen edamame, when I haven’t found frozen edamame, I have grabbed frozen mukamame. The salad is just as delicious. Learn more about Lima Beans vs Edamame Beans.
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, Red Onion, and Red Bell Pepper: These colorful ingredients enhance the Edamame Bean 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 red 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 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. That is it! I told you- so easily- you will be surprised that just a simple salad tastes this good!
More Serve Serving Options:
Edamame Bean Salad with Corn and Rice Vinegar is a versatile dish that can be enjoyed in various ways. Here are a few serving suggestions to elevate your culinary experience:
With Pita Chips: 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.
Side for Fish and Chicken Dishes: The Edamame Bean Salad pairs exceptionally well as a side dish with fish and chicken. Whether you're grilling a piece of salmon or preparing a marinated chicken breast, the tangy flavors of the salad will complement the savory notes of the proteins.
If you’ve tried this Edamame Bean 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 Bean Salad (with corn and rice vinegar)
Ingredients
- 2 cups frozen edamame thawed
- 1 cups frozen corn thawed
- ½ cup chopped red onion
- 1 chopped red bell pepper
- ½ cup olive oil
- ½ rice vinegar
- 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, chopped red onion, and red bell pepper.
- 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 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.
Did you make this recipe? Let me know!