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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.
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5 from 2 votes

Southwestern Edamame Salad

Course: Salad
Author: Jenn


  • 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!


*this salad last 1-2 days in a sealed container in the refrigerator.