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.)
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.
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.
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.
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.
For more inspiration, also browse all vegan salad recipes or 15 minute recipes.
Edamame Corn Salad (Easy!)
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
Nutrition Per Serving (Estimate)
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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Brian says
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!
Kaitlin says
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!
Juls says
The dressing is just lemon juice? Is there supposed to be some oil too?
Kaitlin says
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.
Brian says
We absolutely loved it! Very flavorful. We will definitely be making it again!
Kaitlin says
So awesome. Thanks a lot for coming back to share your kind feedback! Hope you continue to enjoy it!
Hank says
Tasted GREAT! I double the sauce.
Kaitlin says
Excellent, Hank! Thanks so much for giving it a try and sharing your helpful feedback!
Debarked Designs says
Amazing, thank you so much for this wonderful and quick meal.
Kaitlin says
Thrilled to hear you enjoyed! Thanks for sharing your kind feedback.
Linda says
So good and very healthy. Great for summer. Thanks!
Kaitlin says
Wonderful to hear!
Kris says
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 says
Hello, Kris! I use cooked corn. Apologies that was unclear, and I'll update the recipe to specify. Hope you enjoy!
KF says
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 says
Perfect! Fast and loose is my kind of summer cooking. Glad this worked out for you. Thanks so much for the kind feedback!