Description
A refreshing and easy-to-make Edamame and Corn Salad, perfect for summer gatherings or as a healthy side dish.
Ingredients
Scale
- 1 cup shelled edamame (fresh or frozen)
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- If using frozen edamame, cook according to package instructions and let cool. If using fresh, steam until tender, about 5 minutes. Drain and cool.
- In a large mixing bowl, combine the cooked edamame, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, garlic powder, salt, black pepper, and cayenne pepper (if using).
- Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in diced grilled chicken or tofu.
- Substitute lime juice with lemon juice for a different citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg