Edamame and Corn Salad
This Edamame and Corn Salad is a vibrant, refreshing dish bursting with fresh flavors and easy to make in minutes!
Servings: 4 servings
Ingredients
- 2 cups shelled edamame fresh or frozen
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
Prepare the Edamame and Corn
- If using frozen edamame and corn, bring a pot of water to a boil. Cook frozen edamame for 3-5 minutes until tender but still bright green. Drain and rinse under cold water. Repeat for corn kernels if frozen. For fresh corn, cut kernels off the cob and blanch briefly or use raw.
Chop the Vegetables
- Dice the red bell pepper into small pieces. Finely chop the red onion and fresh cilantro leaves and stems.
Make the Dressing
- Whisk together olive oil, lime juice, cumin, salt, and pepper in a small bowl.
Combine and Toss
- In a large bowl, combine cooked edamame, corn kernels, diced red bell pepper, chopped red onion, and cilantro. Pour dressing over and toss gently to coat.
Serve and Enjoy
- Taste and adjust seasoning with salt, pepper, or lime juice as needed. Serve immediately or chill for 30 minutes before serving.
Equipment
- Pot
- Large Mixing Bowl
- Small bowl
- Knife
- Cutting Board
- Whisk
- Colander
Notes
- Use fresh corn when in season for the sweetest flavor.
- Rinse cooked edamame under cold water to prevent overcooking and mushiness.
- Adjust lime juice and cumin amounts to your taste preference.
- For extra texture, add toasted pumpkin seeds or chopped nuts.
- Chill the salad to let flavors meld beautifully before serving.
