Edamame Salad with Cilantro Lime Dressing Recipe

Introduction

This Edamame Salad with Cilantro Lime Dressing is a fresh and vibrant dish perfect for warm days or as a healthy side. Packed with protein-rich edamame and sweet corn, it’s brightened by a zesty and creamy lime-cilantro dressing that brings everything together beautifully.

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:
• Juice of 1 lime
• 2 tablespoons avocado oil
• 1 tablespoon red apple vinegar
• 1 teaspoon honey or agave
• Sea salt to taste
• Black pepper to taste
• 1/4 teaspoon cumin
• Chopped cilantro leaves for dressing

Instructions

1. Step 1: Cook the shelled edamame following the package instructions. If using edamame pods, boil them in water until tender, then pop out the soybeans into a bowl.
2. Step 2: While the edamame is cooking, steam or sauté the frozen corn until heated through.
3. Step 3: Chop the red bell pepper, red onion, and green onion. In a large bowl, combine the cooked edamame, corn, and chopped vegetables.
4. Step 4: In a mason jar or small bowl, mix together lime juice, avocado oil, red apple vinegar, cilantro leaves, honey (or agave), sea salt, black pepper, and cumin. Shake or whisk well until fully combined.
5. Step 5: Pour the dressing over the salad mixture and toss gently to coat everything evenly. Garnish with extra cilantro if desired before serving.

Tips & Variations

• Swap red apple vinegar with white wine vinegar or apple cider vinegar for a slightly different tang.
• Add diced avocado or cherry tomatoes for extra creaminess and color.
• Use fresh corn in season by grilling or boiling it for more sweetness.
• For a spicier kick, add a pinch of cayenne pepper or finely chopped jalapeño to the dressing.

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. Reheat the salad gently if desired, though it is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame pods instead of shelled edamame?

Yes, simply boil the pods until tender, then pop the beans out before mixing them into the salad.

Is this salad vegan?

It can be made vegan by substituting honey with agave or another plant-based sweetener in the dressing.

Edamame Salad with Cilantro Lime Dressing Recipe

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★★★★★

4.4 from 102 reviews

A vibrant and refreshing Edamame Salad tossed with a zesty Cilantro Lime Dressing. This nutritious salad features tender edamame, sweet corn, and crunchy bell peppers, all coated in a tangy dressing made with lime juice, avocado oil, and fresh cilantro. Perfect as a light lunch or a side dish, this recipe is easy to prepare and packed with flavor.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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 for garnish

Cilantro Lime Dressing

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

Instructions

1. Cook Edamame: Cook the shelled edamame according to package instructions. If using edamame pods, boil the pods in water until tender, then pop the soybeans out into a bowl.
2. Heat Corn: While the edamame cooks, steam or sauté the frozen corn until it is heated through and slightly tender, about 5 minutes.
3. Prepare Vegetables: Chop the red bell pepper, finely chop the red onion, and chop the green onion. Combine all these vegetables with the cooked edamame and corn in a large mixing bowl.
4. Make Dressing: In a mason jar or small bowl, combine lime juice, avocado oil, red apple vinegar, chopped cilantro leaves, honey or agave, sea salt, black pepper, and ground cumin. Shake or whisk well until the dressing is emulsified and smooth.
5. Toss Salad: Pour the cilantro lime dressing over the salad mixture. Toss everything together 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 in the refrigerator for 30 minutes for flavors to meld.

Notes

• Use organic frozen corn for added sweetness and quality.
• You can substitute honey with agave syrup for a vegan version.
• Edamame can be found fresh or frozen; cooking times will vary accordingly.
• This salad is great for meal prep and tastes even better the next day.
• Adjust seasonings in the dressing to taste, especially lime juice and salt.

Keywords: Edamame Salad, Cilantro Lime Dressing, Healthy Salad, Vegetarian Salad, Summer Salad, Easy Salad Recipe