Edamame Tomato Corn Salad is my favorite salad recipe of ALL TIME. This delicious salad is a crowd-pleaser, enjoyed any time of the year. Every time I bring this to a party it gets devoured immediately!
My sweet niece Emma hugs me tightly every time I bring this salad to a family gathering. It may as well have alcohol in it because it makes everyone giddy and excited (no lie. and no alcohol.). This is the salad that everyone swoons over at parties. People request this recipe from me more than any other. I make it a lot. It is always a huge hit and I have a feeling it always will be. It’s like an immortal recipe of sorts. It doesn’t age. No wrinkles or anything.
WATCH THIS QUICK TUTORIAL TO SEE HOW EASY IT IS TO MAKE EDAMAME CORN SALAD!
HOW TO MAKE EDAMAME SALAD WITH CORN AND TOMATOES
STEP 1
Bring a large saucepan of water to a boil. Add 2 cups frozen corn kernels and a 14-ounce bag of frozen shelled edamame to a boil. Boil for 3-5 minutes. Drain and rinse with cold water.
STEP 2
Pour the corn and edamame into a large bowl and add: 1 pint of halved grape or cherry tomatoes, 1 bunch of sliced green onions, 1/4 cup chopped fresh cilantro, 3 cloves minced garlic, the juice of 2 limes, 1/4 cup of olive oil, 1/4 cup of red wine vinegar and salt and black pepper to taste.
STEP 3
Mix well, cover and refrigerate until ready to serve.
TIPS: HOW TO MAKE THE BEST EDAMAME SALAD POSSIBLE!
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This salad tastes best when made the day before! Let it marinate in the fridge overnight for extra flavor a compliments from guests.
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Serve this as a side dish for any meal or as a party food!
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If you happen to have bell peppers or red onions hanging out in your kitchen, feel free to add them to the mix!
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Table salt, sea salt and kosher salt all taste great in this recipe. Use your favorite!
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Replace the olive oil with coconut or sesame oil for a different flavor.
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I have always loved Edamame Salad just the way it is, but feel free to experiment! Add sesame seeds for an extra crunch or cayenne pepper for a bit of spice.
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Sprinkle salt and pepper over the top of the entire salad just before serving for extra flavor.
WHAT TO SERVE AT A PARTY
I LOVE party food and this Edamame Salad is the best food for parties, so you have come to the right place if that is what you’re looking for. Here are a few other party food options for you that will be easy, delicious and crowd-pleasing!
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Fruit Pizza – The classic, crowd-pleasing Fruit Pizza has a cookie dough crust, dreamy cream cheese frosting and a colorful top layer of fruit and a tasty glaze. Great appetizer/dessert for parties of any kind, any time of the year!
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Taco Ranch Pasta Salad – This delicious pasta salad gets totally devoured at gatherings, no matter the season.
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Sausage Cheese Dip – Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Serve as an appetizer at your next party and it won’t last long. Only 6 ingredients required for this delicious party food!
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7-Layer Taco Dip – This is the best 7-Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
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Crockpot Meatballs – These require only a few ingredients with only a few minutes of prep. They are SO EASY to make, totally packed with delicious flavor and great for game-day parties or holidays. Let your slow cooker do all of the work for you!
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Spinach Artichoke Dip – This hot Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips. Let your slow cooker do all of the work for you!
Edamame Tomato Corn Salad
Ingredients
- 2 cups frozen corn kernels
- 14 oz. bag frozen shelled edamame
- 1 pint cherry or grape tomatoes halved
- 1 bunch green onions sliced
- 1/4 cup cilantro chopped
- 3 cloves garlic minced
- juice of 2 limes
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a large saucepan filled half with water to a boil. Add corn and edamame and boil for 3 minutes. Drain and rinse with cold water. Pour corn and edamame into a large bowl and add tomatoes, green onions, cilantro, garlic, lime juice, olive oil, red wine vinegar, salt and pepper.
- Mix well, cover and refrigerate until ready to serve. Tastes best when made the night before!
This sounds great! I love a good cold salad that’s easy to put together!
This one is a favorite, Lauren! You’re going to love it! Thanks so much for the comment.
Megan