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!
Southwestern Edamame Salad
- 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
- 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!