The flavors in this corn and edamame salad go together so deliciously, and the dressing has become one of my new favorites.
This salad is so colorful and the flavor is so bright. With an array of crunchy vegetables and a dressing that includes hot sauce, this salad stands out on its own.
This is a great make ahead salad. You can dress it and refrigerate it several hours in advance and it will stay crunchy and fresh tasting. It also makes great leftovers, and will last up to three days.
Ingredients in This Salad:
Cooked and Shelled Edamame: You can cook it yourself or buy it precooked, which is what I did. Melissa's Produce sells pre-cooked edamame that will last up to 3 weeks in its package.
Cooked Corn Kernels: You will need about 4 medium ears of corn. I simmered the whole ears for about five minutes, until the kernels turned bright yellow. Once they cool, your can strip the kernels off the cob.
Red Bell Pepper: Remove the seeds, stem, and ribs, and cut it into a 1/2 inch dice.
Orange Bell Pepper: Prep it the same as the red bell pepper. You could also substitute a yellow bell pepper.
Red Onion: Peeled and diced.
Jalapeño Pepper: Stemmed, seeded, and minced.
Cilantro: Chopped fresh leaves.
For the Dressing: Rice vinegar, fresh lime juice, vegetable oil, ground cumin, hot sauce, and salt and pepper.
To Make This Salad:
First, made the dressing. Whisk together the ingredients until well combined. While not necssary, you could also blend them in a small blender to emulsify them.
Next, place all of the vegetables for the salad in a large bowl. Add the dressing and toss everything together to coat.
Finally, cover the bowl and place it in the refrigerator to chill for about three hours.
Equipment You May Need:
For stripping the corn from the cob, my favorite tool is the one from Oxo. I've tried using a sharp knife, but I always end up with kernels everywhere except where I want them. There are fancier and larger tools, but this one works really nicely for me.
Recipe Variations:
If you are not a fan of cilantro, feel free to substitute chopped flat leaf parsley.
If fresh corn is not available, you can substitute frozen kernels.
Serving Suggestions:
This salad is great on its own. You can also serve it on top of a bed of your favorite lettuce. You could also toss it with shredded Napa cabbage, purple cabbage, and/or kale.
This salad can also work as a salsa with crisp homemade tortilla chips or pita chips.
Finally, use the salad as a topping for grilled fish such as salmon.
"E" is for Edamame, Eggs, Empanadas, Egg Bread, and More!
As part of the 2026 Alphabet Challenge, we are sharing recipes that begin with "E" or include ingredients or methods that that begin with "E."
- Karen’s Kitchen Stories: Corn and Edamame Salad
- Mayuri’s Jikoni: Dim Posto - Bengali Egg Curry
- Blogghetti: Easter Candy Charcuterie Board
- Food Lust People Love: Edamame Summer Salad
- Sneha’s Recipe: Eggless Banana Chocolate Cake
- Jolene’s Recipe Journal: Baked Beef Empanadas
- A Messy Kitchen: Golden Egg Bread
- Culinary Cam: Mayak Gyeran: A Riff on Korean Marinated Eggs
- A Day in the Life on the Farm: Souper Easy Quiche
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whipped Feta Lemon Zest & Basil Deviled Eggs
Last year (2025) for the letter "E," I made Pork and Cabbage Egg Rolls, and for 2024, I made Egg Bread Hoagie Rolls. They are both worth making!
Corn and Edamame Salad
The flavors in this corn and edamame salad go together so deliciously, and the dressing is now one of my new favorites.
Ingredients
- 1/2 cup rice vinegar
- 1/4 cup fresh lime juice
- 1/2 cup vegetable oil
- 1/2 teaspoon ground cumin
- 2 teaspoons hot sauce such as Tabasco or Tapatio
- Salt and pepper to taste
- 10 ounces, about one heaping cup, cooked and shelled edamame
- 4 cups cooked corn kernels (from about 4 medium ears), cooled
- 1 red bell pepper, stemmed, seeded, ribs removed, and diced
- 1 orange bell pepper, seeded, ribs removed, and diced
- 1 small red onion, peeled and diced
- 1 small jalapeño, seeded and stemmed, minced
- 1/4 cup chopped fresh cilantro leaves
Instructions
- Whisk together the dressing ingredients, cover, and set aside.
- Place the salad ingredients together in a large bowl. Add about 3/4 of the dressing and toss the ingredients. Add more dressing as necessary. Cover and refrigerate for at least three hours before serving.
Nutrition Facts
Calories
238Fat (grams)
16 gSat. Fat (grams)
2 gCarbs (grams)
20 gFiber (grams)
4 gNet carbs
16 gSugar (grams)
7 gProtein (grams)
6 gCholesterol (grams)
0 mgRecipe adapted from Melissa's Everyday Cooking with Organic Produce by Cathy Thomas.
