Quick Edamame & Corn Salad
A bright, crunchy salad that comes together in under 15 minutes. Sweet corn and tender edamame are tossed with a zesty lemon dressing and fresh herbs, making it the perfect light lunch or side dish for grilled dinners.
For 4 servings
- boil · ~3 min
Cook the edamame and corn.
1.Bring a saucepan of water to a rolling boil.2.Add the shelled edamame and corn kernels, cook for 3 minutes until tender and bright.3.Drain in a colander and rinse briefly under cold water to stop the cooking.TIPDon't overcook — edamame should stay slightly firm and bright green. - mix · ~1 min
Make the dressing.
1.In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined. - assemble · ~2 min
Toss the salad together.
1.In a medium mixing bowl, combine the cooled edamame, corn, diced red bell pepper, and sliced spring onions.2.Pour the dressing over the vegetables and toss gently to coat everything evenly.3.Fold in the chopped cilantro just before serving.TIPTaste and adjust salt or lemon juice right before serving — cold dulls seasoning. - serve
Serve immediately or chill.
Serve at room temperature for the brightest flavor, or cover and refrigerate for 30 minutes to let the flavors meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the cooked edamame and corn under cold water immediately to preserve their bright color and crunchy texture.
- 2Pat the drained vegetables dry with a clean kitchen towel before dressing — excess water dilutes the lemon vinaigrette.
- 3For the best texture, dice the red bell pepper into very small, uniform cubes so every bite has a pop of sweetness.
- 4Let the dressed salad sit at room temperature for 10 minutes before serving to allow the flavors to marry without wilting the herbs.
- 5If making ahead, store the dressing separately and toss just before serving to keep the vegetables crisp and the cilantro fresh.
- 6Add a pinch of sugar to the dressing if your corn isn't at peak sweetness — it balances the acidity beautifully.
Adapt it for your goals.
High-protein
Add 150g of crumbled feta cheese or 200g of diced grilled chicken breast to turn this side dish into a satisfying main-course lunch.
herb swapHerb-swap
Replace cilantro with equal amounts of chopped fresh mint or basil for a different aromatic profile — mint adds cooling freshness, basil brings a sweet, peppery note.
spicySpicy
Finely dice one small jalapeño (seeds removed) and add it with the bell pepper, or stir in ½ teaspoon of red pepper flakes with the dressing for gentle heat.
low oilLow-oil
Swap the olive oil for 2 tablespoons of plain yogurt or a light vinaigrette made with just lemon juice and a splash of water to cut calories while keeping tang.
crunchy add inCrunchy-add-in
Fold in ¼ cup of toasted pepitas or sunflower seeds right before serving for extra texture and a nutty flavor that complements the sweet corn.
Why this is on our healthy list.
Rich in Plant Protein
Edamame provides a complete plant-based protein source, supplying all essential amino acids in every serving.
High in Fiber
Both edamame and corn contribute dietary fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Packed with Vitamin C
Red bell pepper and lemon juice deliver a generous dose of vitamin C, an antioxidant that supports immune function and collagen production.
Good Source of Folate
Edamame is naturally rich in folate, a B vitamin important for cell growth and DNA synthesis.
Frequently asked questions
Yes — drain and rinse canned corn well, then skip the boiling step for the corn only, or add it in the last 30 seconds of blanching just to warm through.
