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Edamame Salad Recipe with Corn and Tomatoes

Edamame salad with corn and tomatoes is my favorite salad recipe of ALL TIME. This delicious dish is a crowd-pleaser, enjoyed any time of the year.
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 10
Calories: 142kcal
Author: Megan Porta


  • 2 cups frozen corn kernels
  • 14 oz frozen shelled edamame
  • 1 pint cherry or grape tomatoes halved
  • 1 bunch green onions sliced
  • 1/4 cup cilantro chopped
  • 3 cloves garlic minced
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • Salt and pepper to taste


  • 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 salad tastes best when made the day before! Let it marinate in the fridge overnight for extra flavor a compliments from guests.
  • Serve this as a side dish for any meal or as a party food!
  • If you happen to have bell peppers or red onions hanging out in your kitchen, feel free to add them to the mix!
  • Table salt, sea salt and kosher salt all taste great in this recipe. Use your favorite!
  • Replace the olive oil with coconut or sesame oil for a different flavor.
  • 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.
  • Sprinkle salt and pepper over the top of the entire salad just before serving for extra flavor.


Calories: 142kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg
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