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.)
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.
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!
For more inspiration, also browse all vegan salad recipes or 15 minute recipes.
Edamame 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)
Sodium: 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.
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
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Hank
Tasted GREAT! I double the sauce.
Kaitlin
Wonderful to hear, Hank! Thanks so much for giving it a try and sharing your helpful feedback!
Debarked Designs
Amazing, thank you so much for this wonderful and quick meal.
Kaitlin
Thrilled to hear you enjoyed. Thanks so much for the kind feedback!
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!