Go Back
–+ servings

Edamame Corn Salad

This easy Edamame Corn Salad is going to be your new favorite of all summer salads. Simple ingredients, less than 15 minutes to make, and a flavor you won’t believe. Everyone will be asking you for this recipe! 
5 from 2 votes
Print Pin
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 10
Calories: 142kcal
Author: Megan Porta

Ingredients

  • 10 oz frozen corn kernels
  • 14 oz frozen shelled edamame
  • 1 pint cherry or grape tomatoes halved
  • 8 green onions thinly sliced
  • 1/4 cup cilantro chopped
  • 3 cloves garlic minced
  • 2 limes juiced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Bring a large saucepan filled half with water to a boil. Add frozen corn and edamame and boil for 3 minutes. Drain and rinse with cold water.
  • Transfer the corn and edamame to a large serving 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!

Video

Notes

  • This sweet corn salad tastes best when made the day before! Let it marinate in the fridge overnight and serve the next day for fullest flavor.
  • You can use canned corn and edamame instead of frozen. (This saves even more time!)
  • If you happen to have cucumbers, green or red bell pepper or red onion hanging out in your kitchen, feel free to add them to the mix!
  • I have always loved this salad just the way it is, but feel free to experiment! Add sesame seeds for an extra crunch or cayenne pepper for a little spice.
  • You can add some sliced or large diced avocado just before serving.
  • You can use frozen or fresh corn on the cob and slice the corn from the cob.
  • Some people have an intense dislike for the flavor of cilantro. If that’s the case, you can sub other fresh herbs like  flat leaf parsley or fresh basil instead or just omit entirely.
  • I use around 8 green onions for this recipe. I typically use an entire bunch and sometimes that can be up to 12 onions (totally fine). It’s a flexible recipe.

Nutrition

Calories: 142kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 125mg | Potassium: 418mg | Fiber: 4g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 2mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!