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Home » Recipes » Salad

Edamame Corn Salad (Easy!)

Nov 28, 2016 by Kaitlin · 16 Comments

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This quick & easy Edamame Corn Salad recipe features juicy tomatoes, fresh herbs, and a bright lemon dressing! It's so fresh, simple, and filled with plant-based protein and nourishment. (Vegan, gluten-free, oil-free.)

Overhead view of edamame corn salad with lemon in a white serving bowl

This colorful Edamame Corn Salad is only 6 simple ingredients! It's so fresh and light, yet pleasantly filling. It packs an abundance of plant-based protein, fiber, and other nutrients.

Best of all it's so easy to prepare. We'll combine hearty edamame, juicy tomatoes, sweet corn, zippy onion, fresh herbs, and a simple lemon dressing. But it's a forgiving recipe, so feel free to customize and expand it as you see fit.

It's also a great make-ahead dish because the flavors slightly intensify as it chills. So it's a great choice for take-along lunches, picnics, potlucks, meal prep, BBQs, gatherings, etc.

Sweet corn, soybeans, grape tomatoes, red onion, lemon, salt, and fresh herb ingredients laid out on a metal tray

Ingredients for Edamame Corn Salad

For this recipe, you'll combine in a large bowl:

  • Shelled edamame: You'll need 1.5 cups cooked and shelled edamame beans, which are young, green soybeans. I use organic whenever possible. I often purchase the frozen edamame packs from Costco with individual 9-ounce bags of edamame in pod. Then I heat up two of those bags, which comes out to 1.5 cups after I shell them.
  • Grape tomatoes: Or swap in cherry tomatoes or roma tomatoes. Use whatever you have on hand and enjoy.
  • Sweet corn: We'll use one cup cooked corn kernels for this recipe. I purchase organic. You can use a freshly cooked ear of corn, canned corn, or thawed frozen corn.
  • Red onion
  • Fresh cilantro: Or substitute parsley or basil. (Or a combination of herbs!) Fresh basil is especially tasty to include when it's in season during the summer months.
  • Fresh lemon juice: You'll need at least 3 tablespoons fresh lemon juice for this recipe, which is about 1 juicy lemon. But go ahead and add more if you'd like! (I like it tangy, so I usually add a little more.) You could also use fresh lime juice instead.
  • Salt: I use fine grain salt. You can also add black pepper to taste.
Overhead view of preparing salad ingredients in a large glass bowl before mixing together

Customizing

Variations: Include your own favorite fresh herbs and veggies. Stir in chives, jalapeño pepper for spice, red bell pepper, green onion, cucumber, or whatever else sounds good.

Avocado: Top with creamy avocado chunks right before serving. This is fantastic as well.

Dressing: The dressing is very simple with fresh lemon juice, herbs, and salt. So it's wide open for expanding if you wish! Add a clove of finely minced garlic or dried garlic powder. Add a splash of red wine vinegar or Dijon mustard. If you include oil in your diet, you could pour in a tablespoon of good quality extra-virgin olive oil. Ground cumin can add some warm, earthy flavor as well.

Edamame corn salad with tomato and cilantro mixed together in a large glass bowl with spoon

Serving

I find this salad tastes even better after it chills in the fridge for a little while. So it's a great make-ahead dish for meal prep, potlucks, picnics, and take-along lunches. It's hearty enough for a light lunch, or simply a side dish.

Storing

Store leftovers in an airtight container in the refrigerator. I find it holds up well for about 4-5 days.

Close up view of edamame corn salad with lemon dressing

For more inspiration, also browse all vegan salad recipes or 15 minute recipes.

Close up view of edamame corn salad with lemon dressing

Edamame Corn Salad (Easy!)

This quick edamame salad features juicy tomatoes, sweet corn, fresh herbs, and lemon. It's so simple, nourishing, and easy to customize!
4.89 from 9 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Salad
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 side servings

Ingredients

  • 1 1/2 cups shelled edamame (cooked)
  • 1 cup sweet corn (cooked)
  • 1 cup grape tomatoes
  • 1/4 cup red onion
  • 1/3 cup fresh cilantro (or fresh parsley or basil)
  • 3 Tbsp. lemon juice (or more)
  • 1/8 tsp. salt

Instructions

  • Quarter the tomatoes. Finely dice the red onion. Roughly chop the cilantro (or other herbs of choice).
  • In a medium mixing bowl, add all ingredients and squeeze the fresh lemon juice over the top.
  • Toss well to combine. Taste and add more salt, pepper, lemon juice, or anything else you see fit. (I like it tangy, so I usually add more lemon juice. Salt helps bring out all the flavors as well.)
  • You can san serve this dish immediately, or refrigerate it first to let the flavors develop.

Notes

Dressing variations: Expand this dish with a splash of red wine vinegar, Dijon mustard, chives, your own favorite herbs, minced garlic, or garlic powder.
Other additions: Add jalapeño pepper, bell pepper, or top with avocado before serving.
Yield: Recipe makes about 3.5 cups salad.

Nutrition Per Serving (Estimate)

Nutrition Facts
Edamame Corn Salad (Easy!)
Amount per Serving
Calories
97
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Potassium
 
367
mg
10
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
402
IU
8
%
Vitamin C
 
13
mg
16
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this Edamame Corn Salad recipe, also check out:

  • Quinoa Vegetable Salad with Lemon-Basil Dressing
  • Lemon Asparagus Orzo
  • Fresh Tomato Basil Pasta

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Comments

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    Recipe Rating:




  1. Brian says

    May 28, 2024 at 1:27 pm

    5 stars
    Preparing this now to serve with dinner. Using fresh basil and regular tomatoes because that is what we have on hand. We're trying to use only what we have available at home! Thank you for the recipe!

    Reply
    • Kaitlin says

      May 28, 2024 at 6:08 pm

      Fantastic, Brian! Love that you're using what you have on hand. Fresh basil is a great call. Hope you enjoyed it with your dinner!

      Reply
  2. Juls says

    June 25, 2023 at 6:08 am

    The dressing is just lemon juice? Is there supposed to be some oil too?

    Reply
    • Kaitlin says

      June 25, 2023 at 8:41 am

      Hello! Yes, just the simple lemon juice with fresh herbs and salt. You can absolutely add oil if you wish! You could also expand the dressing with other flavors like vinegar, garlic powder, a minced garlic clove, different herbs, chives, etc.

      Reply
    • Brian says

      May 28, 2024 at 6:24 pm

      5 stars
      We absolutely loved it! Very flavorful. We will definitely be making it again!

      Reply
      • Kaitlin says

        May 28, 2024 at 7:25 pm

        So awesome. Thanks a lot for coming back to share your kind feedback! Hope you continue to enjoy it!

        Reply
  3. Hank says

    April 03, 2023 at 9:02 am

    5 stars
    Tasted GREAT! I double the sauce.

    Reply
    • Kaitlin says

      April 03, 2023 at 10:27 am

      Excellent, Hank! Thanks so much for giving it a try and sharing your helpful feedback!

      Reply
  4. Debarked Designs says

    July 23, 2022 at 2:45 pm

    5 stars
    Amazing, thank you so much for this wonderful and quick meal.

    Reply
    • Kaitlin says

      July 23, 2022 at 3:10 pm

      Thrilled to hear you enjoyed! Thanks for sharing your kind feedback.

      Reply
  5. Linda says

    July 18, 2021 at 1:14 pm

    5 stars
    So good and very healthy. Great for summer. Thanks!

    Reply
    • Kaitlin says

      July 18, 2021 at 1:56 pm

      Wonderful to hear!

      Reply
  6. Kris says

    June 10, 2019 at 9:04 pm

    I'm going to make this tomorrow-it doesn't mention if the corn is cooked? I was just going to make it with fresh uncooked-does it matter?

    Reply
    • Kaitlin says

      June 11, 2019 at 12:49 pm

      Hello, Kris! I use cooked corn. Apologies that was unclear, and I'll update the recipe to specify. Hope you enjoy!

      Reply
      • KF says

        June 13, 2019 at 9:00 pm

        It turned out excellently! I was pretty fast and loose with amounts, all were slightly approximate. More edamame, no onion and it turned out great!

        Reply
        • Kaitlin says

          July 16, 2019 at 9:38 am

          Perfect! Fast and loose is my kind of summer cooking. Glad this worked out for you. Thanks so much for the kind feedback!

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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