Easy 6-ingredient Edamame Salad with juicy tomatoes, sweet corn, fresh herbs, and a bright lemon dressing! (Vegan, gluten-free, oil-free.)

This colorful edamame salad is only 6 simple ingredients. It is so fresh and light, yet pleasantly filling from the plant-based protein.
It is a great make-ahead recipe 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.

It is an awesome dish in the summer with fresh corn and garden tomatoes. But I also enjoy it year round thanks to organic frozen corn and grape/cherry tomatoes.
Since this recipe is pretty simple, finding ripe, flavorful produce can make all the difference.
Customizing
Variations: Add a splash of red wine vinegar for extra tang. Or include your own favorite herbs and veggies.
Avocado: Top with some creamy avocado chunks before serving.
Garlic: If you like garlic, add a clove of finely minced garlic.
Sweetness: My husband likes to add some sweetness to his with a touch of sugar.

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

Edamame, Tomato, Corn Salad with Lemon Dressing
Ingredients
- 1 1/2 cups shelled edamame (cooked)
- 1 cup grape/cherry tomatoes
- 1 cup sweet corn (cooked)
- 1/4 cup red onion (or green onion for milder flavor)
- 1/3 cup fresh cilantro (or parsley, basil)
- 3 Tbsp. lemon juice (about 1 lemon)
- Salt to taste
Instructions
- Quarter tomatoes, and finely dice onion. Roughly chop cilantro, large stems removed.
- In a bowl, combine all ingredients and squeeze fresh lemon juice over top.
- Toss to combine and salt to taste.
- Can serve immediately, or refrigerate first to let flavors develop.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this Edamame Corn & Tomato Salad with Lemon, also check out:
- Quinoa Vegetable Salad with Lemon-Basil Dressing
- Lemon Garlic Orzo with Asparagus
- Fresh Tomato Basil Pasta
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Linda
So good and very healthy. Great for summer. Thanks!
Kaitlin
Wonderful to hear!
Kris
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?
Kaitlin McGinn
Hi Kris! I use cooked corn, sorry that was unclear. I'll be sure to update the recipe. Hope you enjoy!
KF
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!
Kaitlin McGinn
Perfect! Fast and loose is my kind of summer cooking. Glad this worked out for you. Thanks so much for the kind feedback!