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    Home » Recipes » Salad

    Edamame Corn Salad with Lemon Dressing

    Nov 28, 2016 by Kaitlin

    An easy 6-ingredient Edamame Corn Salad recipe with juicy tomatoes, fresh herbs, and a bright lemon dressing! Simple and nourishing. (Vegan, gluten-free, oil-free.)

    Bowl of edamame corn salad with tomato and cilantro

    This colorful edamame salad is only 6 simple ingredients!

    It's so fresh and light, yet pleasantly filling from the plant-based protein and fiber.

    Plus it's 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.

    Ingredients for edamame tomato salad in a bowl

    Seasonal eating: It's a great dish in summer with fresh corn and garden tomatoes. (But I also enjoy it year round thanks to organic frozen corn and flavorful grape/cherry tomatoes!)

    Customizing

    Variations: Add a splash of red wine vinegar for extra tangy flavor. Or you can include your own favorite fresh herbs and veggies.

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

    Garlic: If you like garlic, add a clove of finely minced garlic or some dried garlic powder.

    Tip: Since this recipe is pretty simple, finding ripe, flavorful produce can make all the difference!

    Lemony edamame corn salad tossed together in a bowl with tomato and cilantro

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

    Bowl of edamame corn salad with tomato and cilantro

    Edamame Corn Salad with Lemon Dressing

    An easy edamame salad with juicy tomatoes, sweet corn, fresh herbs, and a bright lemon dressing! Simple and nourishing.
    4.84 from 6 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Total Time: 15 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 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

    Variations: Add a splash of red wine vinegar for extra tang (I love this) or your own favorite herbs.
    Avocado: Top with avocado chunks before serving.
    Garlic lovers: Add a clove of finely minced garlic.
    Sweetness: My husband likes to add some sweetness to his (a touch of sugar).

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Edamame Corn Salad with Lemon Dressing
    Amount per Serving
    Calories
    97
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    361
    mg
    10
    %
    Carbohydrates
     
    14
    g
    5
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    299
    IU
    6
    %
    Vitamin C
     
    16
    mg
    19
    %
    Calcium
     
    37
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Edamame Corn Salad recipe with tomato and lemon dressing, also check out:

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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Debarked Designs

      July 23, 2022 at 2:45 pm

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

      Reply
      • Kaitlin

        July 23, 2022 at 3:10 pm

        Thrilled to hear you enjoyed. Thanks so much for the kind feedback!

        Reply
    2. Linda

      July 18, 2021 at 1:14 pm

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

      Reply
      • Kaitlin

        July 18, 2021 at 1:56 pm

        Wonderful to hear!

        Reply
    3. Kris

      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 McGinn

        June 11, 2019 at 12:49 pm

        Hi Kris! I use cooked corn, sorry that was unclear. I'll be sure to update the recipe. Hope you enjoy!

        Reply
        • KF

          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 McGinn

            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!

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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