Edamame Salad with Cilantro Lime Dressing Recipe

Introduction

This Edamame Salad with Cilantro Lime Dressing is a fresh, vibrant dish perfect for a light lunch or side. Packed with protein and colorful veggies, it’s both nutritious and bursting with zesty flavor.

Ingredients

• 2 cups shelled edamame
• 2 cups frozen organic corn
• 1 red bell pepper
• 1/2 cup finely chopped red onion
• 1/3 cup chopped green onion
• Cilantro for garnish

For the dressing:

• Lime juice
• Avocado oil
• Red apple vinegar
• Honey or agave
• Sea salt
• Black pepper
• Cumin
• Cilantro leaves

Instructions

1. Step 1: Cook the shelled edamame according to package instructions. If you’re using pods, boil them in water until tender, then pop out the soybeans into a bowl.
2. Step 2: While the edamame cooks, steam or sauté the frozen corn until heated through.
3. Step 3: Chop the red bell pepper, finely chop the red onion, and chop the green onion. Combine these with the cooked edamame and corn in a large bowl.
4. Step 4: To make the dressing, mix lime juice, avocado oil, red apple vinegar, cilantro leaves, honey or agave, sea salt, black pepper, and cumin in a mason jar. Shake well to combine everything evenly.
5. Step 5: Pour the dressing over the salad mixture and toss to coat evenly. Garnish with extra cilantro if desired before serving.

Tips & Variations

• For extra crunch, add chopped toasted almonds or pumpkin seeds to the salad.
• Substitute frozen corn with fresh corn when in season for better sweetness and texture.
• Adjust the honey or agave in the dressing to balance the tartness of the lime juice to your taste.
• Add diced avocado for creaminess and extra healthy fats.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and toss just before serving to maintain freshness. Leftovers can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame can be used; just boil the pods until tender, then shell the beans. Cooking time will be similar to frozen edamame.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad and dressing separately and combine just before eating to keep the ingredients crisp and fresh throughout the week.

Edamame Salad with Cilantro Lime Dressing Recipe

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★★★★★

4.5 from 721 reviews

A refreshing and nutritious Edamame Salad with a zesty Cilantro Lime Dressing, featuring tender edamame, sweet corn, and crisp bell peppers. This vibrant salad is perfect as a light lunch or a healthy side dish, combining fresh vegetables with a tangy, homemade dressing for a burst of flavor.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups shelled edamame
• 2 cups frozen organic corn
• 1 red bell pepper, chopped
• 1/2 cup finely chopped red onion
• 1/3 cup chopped green onion
• Cilantro leaves for garnish

Cilantro Lime Dressing

• Juice of 2 limes (about 3 tablespoons)
• 3 tablespoons avocado oil
• 1 tablespoon red apple vinegar
• 1 teaspoon honey or agave syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Cook Edamame: Cook 2 cups shelled edamame according to the package instructions. If using edamame in pods, bring a pot of water to a boil, add the pods, and cook until tender, about 5 minutes. Once cooked, pop the soybeans out of the pods into a bowl and discard the pods.
2. Prepare Corn: While the edamame cooks, steam or sauté 2 cups of frozen organic corn over medium heat until heated through, about 5 minutes. Set aside.
3. Chop Vegetables and Combine: Finely chop 1 red bell pepper, 1/2 cup red onion, and 1/3 cup green onions. In a large mixing bowl, combine the cooked edamame, warmed corn, and chopped vegetables.
4. Make the Dressing: In a mason jar or small bowl, combine juice of 2 limes, 3 tablespoons avocado oil, 1 tablespoon red apple vinegar, 2 tablespoons chopped cilantro leaves, 1 teaspoon honey or agave syrup, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin. Shake or whisk vigorously until well combined.
5. Toss Salad with Dressing: Pour the cilantro lime dressing over the salad mixture. Toss gently but thoroughly to coat all the ingredients evenly.
6. Garnish and Serve: Garnish the salad with extra fresh cilantro leaves if desired. Serve immediately or chill for 30 minutes to meld flavors before serving.

Notes

• You can substitute frozen corn with fresh corn during summer for a sweeter taste.
• To make the salad vegan, use agave syrup instead of honey in the dressing.
• The salad can be served chilled or at room temperature.
• For added texture and protein, sprinkle some toasted pumpkin seeds or chopped nuts before serving.
• Adjust spices in the dressing to your taste; cumin adds warmth but can be omitted if preferred.

Keywords: Edamame Salad, Cilantro Lime Dressing, Healthy Salad, Gluten Free Salad, Vegetarian Salad, Easy Summer Salad, Protein Rich Salad