Get ready for this mouthwatering and refreshing edamame salad packed with sweet corn, crisp cucumber, and colorful bell peppers, all tossed in a zesty lime dressing. Bursting with flavors and textures, this salad is perfect for picnics and BBQs. It’s ready in just 15 minutes and it adds a refreshing twist to any meal.
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Why This Recipe Works
Are you looking for a salad that’s bursting with fresh flavors and nourishing ingredients? Then look no further! This edamame salad with corn, cucumber, bell pepper, and a zesty lime dressing is about to become your new favorite go-to recipe. Trust me, you will love this salad.
I’ve made this recipe so many times and it always works like a charm. First of all, let’s talk about the star of this salad: edamame. These vibrant green soybeans are a fantastic source of plant-based protein and make this salad super healthy and filling. Plus, they are also rich in fiber, vitamins, and minerals.
The corn adds a natural sweetness while the cucumbers and the bell peppers add a nice crunch and a pop of color. All in all, it’s a super harmonious blend of tastes and textures.
For the dressing, I used an easy combination of fresh cilantro, lime juice, olive oil, maple syrup, and smoked paprika powder. Just place all ingredients in a food processor and process until you’ve got a chunky dressing. It brings a tangy and bright note to the salad that perfectly ties all the flavors together.
To top this recipe off, I sprinkled it with crumbled vegan feta cheese, which adds a salty and tangy touch.
One of the things I love most about this salad (besides its amazing taste!) is that it’s super versatile. You can enjoy it as a light lunch or serve it as a side dish alongside grilled tofu or tempeh. It’s also a great option for potlucks, picnics, or BBQ parties, as it can be made ahead of time and stays fresh and flavorful.
Not only is this edamame salad extremely delicious, but it’s also a nutritious powerhouse. It will keep you feeling energized for hours! It’s one of those recipes that will leave you craving for more!
Ingredients
- Edamame – I used frozen edamame that I cooked for 5 minutes.
- Corn – frozen or canned.
- Bell Pepper – I used a yellow and a red one.
- Cucumber – one English cucumber. It adds a nice crisp.
- Red Onion – its mild flavor is perfect for salads. Don’t replace it with any other kind of onion.
- Green Onions – I love the combination of red and green onions in this salad. They add the perfect flavor and crunch.
- Lime – fresh lime juice. It gives the dressing a tangy and fresh flavor.
- Maple Syrup – adds the perfect amount of sweetness to the dressing that balances out the flavors.
- Olive Oil – use organic, extra-virgin olive oil for the best flavor.
- Fresh Cilantro – adds a fresh and herbaceous note to this salad.
- Spices – ground cumin and smoked paprika powder.
- Salt & Pepper
How To Make This Recipe
1. Step: Cook the frozen edamame according to the instructions on the package. Dice the bell peppers.
2. Step: Dice the cucumber.
3. Step: Juice the lime.
4. Step: Place all ingredients for the dressing into a food processor.
5. Step: Process until you’ve got a chunky dressing.
6. Step: Place all ingredients in a large bowl.
7. Step: Add the cilantro lime dressing.
8. Step: Stir well and sprinkle with the crumbled vegan feta.
Tips & Tricks
- For a bit of heat, you could sprinkle the salad with red pepper flakes before serving it.
- The salad is also great without the vegan feta sprinkled on top. I love it because it adds a creamy and tangy taste. You could also use my homemade vegan feta made with tofu. I recommend leaving out the Italian herbs if you make the vegan feta for this recipe.
Storing
Stored in an airtight container in the fridge, this salad will last 3-4 days.
Variations
This salad is super versatile. Here are some ideas for variations and possible add-ins:
- To make this salad an even more nutritious meal, you could add cooked quinoa.
- Use sliced baby cucumbers instead of diced English cucumber.
- Add halved cherry tomatoes.
- Add finely diced mango for a fruity version. Make sure it’s ripe.
- Diced avocado is also a great addition. Just make sure to add it right before serving because it doesn’t keep well.
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I Love To Hear From You!
I hope you like this edamame salad as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Edamame Salad
Equipment
- 1 large knife
- 1 chopping board
- 1 food processor or blender
- 1 large bowl
Ingredients
For the Salad:
- 2 cups frozen edamame
- 2 cups frozen or canned corn
- 1 yellow bell pepper
- 1 red bell pepper
- 1 cucumber
- 1 small red onion
- 2 green onions
- 1/2 cup vegan feta, crumbled
For the Dressing:
- 3 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 1 teaspoon maple syrup
- 3/4 teaspoon salt
- black pepper, to taste
- 1/2 teaspoon ground cumin
- 1 cup fresh cilantro
- 1/4 teaspoon smoked paprika
Instructions
- Cook the frozen edamame according to the instructions on the package. Dice the bell peppers.
- Dice the cucumber.
- Juice the lime.
- Place all ingredients for the dressing into a food processor.
- Process until you've got a chunky dressing.
- Place all ingredients in a large bowl.
- Add the cilantro lime dressing.
- Stir well and sprinkle with the crumbled vegan feta.
Notes
- For a bit of heat, you could sprinkle the salad with red pepper flakes before serving it.
- The salad is also great without the vegan feta sprinkled on top. I love it because it adds a creamy and tangy taste. You could also use my homemade vegan feta made with tofu. I recommend leaving out the Italian herbs if you make the vegan feta for this recipe.
Nutrition
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