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!
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)
Calories: 97 kcal | Carbohydrates: 14 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.004 g | Potassium: 367 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 402 IU | Vitamin C: 13 mg | Calcium: 36 mg | Iron: 1 mg
