Welcome spring by making edamame salad! It’s a healthy and delicious salad with a southwestern flair, full of beans, corn, tomatoes, cilantro and of course edamame, all tossed in a delicious light dressing.
The weekend before last, I had the opportunity to drive to Arizona in a super cool Mistubishi Outlander and attend the SoFabU Conference! Come back on Wednesday to check out my post that will recap my fun trip!
The reason I’m telling you about this is because the night before I was set to drive home, I went to the grocery store that was right by my hotel. I wanted a light snack and I was craving veggies. I went to the produce department and found this little container of edamame salad.
I’m not sure if I’ve ever had edamame salad before so I was intrigued. I bought it and some Pretzel Crisps and headed back to my hotel room.
I ate the entire thing that night and almost the whole bag of Pretzel Crisps, ha! While I liked the idea of the edamame salad, I thought it was a bit bland. I decided to remake my own version of the salad when I was back home and I DID!
I’m so glad I did because it was a hit at my house. Even my older boys who are not big veggie eaters, chose it over a regular green salad.
I changed up the flavor profile a bit by adding a light mustard dressing and adding in some cilantro and black beans. I am a huge bean advocate. I love the texture of them and the added protein they have. This edamame salad was a gone in a day. My husband and I especially loved it and will be making it again and again!
Ingredients
- 1 1-lb package frozen edamame
- 1 1/2 cups frozen corn
- 1 15-oz can garbanzo beans, drained and rinsed
- 1 cup black beans drained and rinsed
- 4 green onions sliced
- 1/2 cup chopped cilantro
- 1 cup cherry tomatoes halved
- juice from 1/2 lemon
- 1 garlic clove minced
- 1/4 cup olive oil
- 1/2 Tbsp. Dijon or honey mustard
- 1/8 tsp. onion salt
- 1/2 tsp. salt or more, for taste
- pepper to taste
Instructions
- Fill a large pot with water and boil on high heat. Add frozen edamame and cook for 3 minutes. Add frozen corn and cook for 2 minutes. Drain water from vegetables and set aside.
- In a medium sized mixing bowl, combine beans, onions, cilantro and tomatoes.
- In a small bowl, whisk together lemon juice, garlic, olive oil, mustard, salts and pepper. Pour over vegetables and beans. Toss to combine.
- Add in cooled edamame and corn. Toss together. Can serve right away or place in fridge until cooled and flavors blend. Enjoy!
Notes
If you liked this edamame salad recipe, you might like these salads too:
30+ Delicious Pasta Salad Recipes
I love how fresh this salad is! so perfect for spring!
Ohhh I love this! I think I already have all of the ingredients, I am making this ASAP!
I have been working on an endamame recipe, yours is gorgeous. It looks so fresh and delicious!
This looks absolutely delicious and easy! I love edamame and every ingredient in this salad. Cannot wait to make it!
This salad looks so refreshing and perfect for spring. Plus it’s a great use for all that edamame I have hanging out in my freezer.
Oh man, I live in Tucson and was so close to going to the So Fab conference but something came up at the last minute and I couldn’t go. I hope you had a lot of fun! Southwestern style food is my absolute favorite and I love to snack on edamame, so this salad is pretty perfect looking to me! I also love how bright and colorful it is!
This looks EXACTLY like a salad I buy at the Deli for waaaaaay too much money. I can attest that it’s good. Now I can make it myself and use the savings to go on vacation. Dang it’s pricely at a deli.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea.
New web design too—-whoopee and I am adding some new features.
Ooohh!! I’m excited to see it Carol!!! Woohoo!
I made this tonight for me and my boyfriend and omg we loved it so much it’s so fresh and healthy and tasted amazing thank you for sharing this recipe !
I’m thrilled you liked it! It’s such a great summer salad, so healthy too! Thanks for leaving such a sweet comment!
This is delicious! My teenage daughter, who rarely lets a vegetable pass her lips, said “this is really good Mom!”. I almost fell on the floor! This will be in regular rotation here going forward!
YES! Score!! So happy everyone loved it!
Do you remove the edamame from the boiling water before adding the corn?
Hi Jan! No, I leave the edamame in and add in the corn, cooking them both together and then draining. I hope this helps! Thanks!
This looks delicious.