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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Total Time:15 mins
CuisineGluten-Free, Oil-Free, Vegan
Servings5 side servings


  • 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


  • 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.


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)

Calories: 97 kcal | Carbohydrates: 14 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Potassium: 361 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 299 IU | Vitamin C: 16 mg | Calcium: 37 mg | Iron: 1 mg