Edamame Salad with Cilantro Lime Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Toss Salad with Dressing: Pour the cilantro lime dressing over the salad mixture. Toss gently but thoroughly to coat all the ingredients evenly.
- 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
