Edamame Salad with Cilantro Lime Dressing Recipe

Introduction

This vibrant Edamame Salad with Cilantro Lime Dressing is a fresh and flavorful dish perfect for a light lunch or a side. Packed with protein-rich edamame and sweet corn, it’s brightened by a zesty, tangy dressing that will awaken your taste buds.

Ingredients

• 2 cups shelled edamame
• 2 cups frozen organic corn
• 1 red bell pepper
• 1/2 cup finely chopped red onion
• 1/3 cup chopped green onion
• Cilantro for garnish
• For the dressing:
• Juice of 1 lime
• 2 tablespoons avocado oil
• 1 tablespoon red apple vinegar
• 1 teaspoon honey or agave
• Sea salt to taste
• Black pepper to taste
• 1/4 teaspoon ground cumin
• 2 tablespoons chopped cilantro leaves

Instructions

1. Step 1: Cook the shelled edamame according to package instructions. If using edamame in pods, boil them in water until tender, then pop the soybeans into a bowl.
2. Step 2: While the edamame cooks, steam or sauté the frozen corn until heated through and set aside.
3. Step 3: Chop the red bell pepper, red onion, and green onion. Combine them with the cooked edamame and corn in a large bowl.
4. Step 4: Prepare the dressing by mixing lime juice, avocado oil, red apple vinegar, chopped cilantro leaves, honey or agave, sea salt, black pepper, and cumin in a jar with a tight lid. Shake well until fully combined.
5. Step 5: Pour the dressing over the salad mixture and toss thoroughly to coat. Garnish with additional cilantro leaves if desired before serving.

Tips & Variations

• For extra crunch, add chopped toasted almonds or pumpkin seeds.
• Swap out red apple vinegar with apple cider vinegar for a slightly different tang.
• If you prefer a vegan option, use agave instead of honey in the dressing.
• Add diced avocado for creaminess and extra richness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving. Reheat is not recommended as this salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels work wonderfully in this salad. Simply steam or sauté them until tender before mixing with the other ingredients.

Is this salad suitable for meal prepping?

Absolutely. Store the components separately when possible and combine before eating to keep the vegetables crisp and the dressing fresh.

Edamame Salad with Cilantro Lime Dressing Recipe

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★★★★★

4.5 from 58 reviews

A refreshing and nutritious Edamame Salad tossed in a zesty cilantro lime dressing, perfect as a light lunch or a vibrant side dish. Packed with protein and fiber from edamame and corn, this salad combines crisp bell peppers and onions for a delightful crunch, enhanced by a tangy dressing made with lime juice, avocado oil, and aromatic spices.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 2 cups shelled edamame
• 2 cups frozen organic corn
• 1 red bell pepper, chopped
• 1/2 cup finely chopped red onion
• 1/3 cup chopped green onion
• Cilantro leaves for garnish

Cilantro Lime Dressing

• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons avocado oil
• 1 tablespoon red apple vinegar
• 1 tablespoon honey or agave syrup
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Cook Edamame: Prepare the shelled edamame according to package instructions. If using edamame pods, boil them in water until tender, then pop out the soybeans into a large mixing bowl.
2. Heat Corn: While the edamame cooks, steam or sauté the frozen corn until heated through and add it to the bowl with the edamame.
3. Prepare Vegetables: Chop the red bell pepper, red onion, and green onion finely and combine them with the cooked edamame and corn in the bowl, mixing well.
4. Make Dressing: In a mason jar or small bowl, combine lime juice, avocado oil, red apple vinegar, chopped cilantro, honey or agave, sea salt, black pepper, and ground cumin. Shake or whisk vigorously until the dressing is fully emulsified and flavorful.
5. Toss Salad: Pour the cilantro lime dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
6. Garnish and Serve: Garnish the salad with additional fresh cilantro leaves if desired, and serve immediately or chill for later.

Notes

• This salad can be served chilled or at room temperature.
• For a vegan version, use agave syrup instead of honey in the dressing.
• Edamame can be cooked in advance and stored in the refrigerator for up to 2 days.
• Adjust the seasoning of the dressing to taste, adding more lime juice or salt as preferred.
• This salad is a great source of plant-based protein and fiber, making it a satisfying and healthy option.

Keywords: Edamame Salad, Cilantro Lime Dressing, Healthy Salad, Plant-based Protein, Gluten Free Salad, Summer Salad, Vegan Dressing Option