Edamame, Corn & Feta Salad

Name: Edamame, Corn & Feta Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 300 g edamame (frozen shelled edamame); 200 g corn kernels (fresh or frozen); 100 g feta cheese (crumbled); 1 pcs bell pepper (medium, red, finely diced); 0.25 cup red onion (finely chopped); 2 tbsp parsley (fresh, chopped); 2 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil (extra virgin); 1 pinch salt (for blanching water); 1 pinch black pepper (freshly ground); 4 cup water (for blanching)

RATING

0.0/5

TASTE SCORE

8/10

A bright, fresh salad that comes together in minutes. Sweet corn and tender edamame are tossed with salty feta, crisp bell pepper, and a zesty lemon dressing. Perfect as a light lunch or a colorful side for grilled meals.

PREP

15m

COOK

SERVES

1 CUP

238 cal

SERVINGS

METHOD · 4 STEPS

boil · ~5 min
Blanch the edamame and corn.
1.Bring 4 cups of water with a pinch of salt to a rolling boil in a saucepan.
2.Add edamame and corn kernels. Cook for 3 minutes until bright and tender.
3.Drain immediately and transfer to an ice bath to stop cooking.
4.Drain well and pat dry with a clean kitchen towel.
TIPThe ice bath locks in the vibrant green color of the edamame. Don't skip it.
mix · ~1 min
Make the lemon dressing.
1.In a small bowl, whisk together olive oil and lemon juice.
2.Season with a pinch of salt and freshly ground black pepper.
3.Whisk until well combined and slightly emulsified.
mix · ~2 min
Toss the salad together.
1.In a large mixing bowl, combine the blanched edamame, corn, diced bell pepper, and chopped red onion.
2.Pour the lemon dressing over the top and toss gently until everything is evenly coated.
3.Add crumbled feta and chopped parsley. Fold in gently to avoid breaking up the feta too much.
TIPAdd the feta last and fold gently so it keeps its chunky texture and doesn't turn the salad cloudy.
serve · ~10 min
Chill briefly and serve.
Let the salad rest in the fridge for 10 minutes to let the flavors meld, or serve immediately at room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the edamame and corn for exactly 3 minutes to keep them tender-crisp.
2
Plunge the blanched vegetables into an ice bath immediately to lock in their bright color.
3
Pat the edamame and corn very dry before dressing to prevent a watery salad.
4
Crumble the feta into large chunks and fold it in last to maintain its texture.
5
Let the salad rest in the fridge for 10 minutes so the flavors meld without going soggy.
6
Use freshly squeezed lemon juice — bottled juice will make the dressing taste flat.

RECIPE VARIATIONS