Name: Protein-Packed Edamame Salad Recipe (20 Minutes) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 9 oz shelled edamame (about 1½ cups); 3 Persian cucumbers or 1 English cucumber, finely chopped (about 2 cups); 1 cup cherry or grape tomatoes, halved or quartered; 1 red bell pepper, cut into ¼-inch pieces; ½ cup red onion, finely chopped (about ½ medium onion); ¼ cup cilantro leaves, finely chopped; ¾–1 teaspoon Himalayan salt, adjust to taste; ½–¾ teaspoon finely ground black pepper, adjust to taste; ¼–½ teaspoon cayenne pepper (adjust to taste or substitute paprika for mild heat); 2–3 tablespoons fresh lime juice (from 1 large lime)

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Introduction

This protein-packed edamame salad is a fresh, vibrant dish ready in just 20 minutes. Combining crisp vegetables with a zesty lime dressing, it’s perfect as a light lunch or a healthy side.

Ingredients

9 oz shelled edamame (about 1½ cups)
3 Persian cucumbers or 1 English cucumber, chopped finely (2 cups)
1 cup cherry or grape tomatoes, halved or quartered
1 red bell pepper, cut into ¼-inch pieces
½ cup red onion, finely chopped (about ½ medium onion)
¼ cup cilantro leaves, finely chopped
¾–1 teaspoon Himalayan salt (adjust to taste)
½–¾ teaspoon finely ground black pepper (adjust to taste)
¼–½ teaspoon cayenne (adjust to taste or use paprika for mild heat)
2–3 tablespoons fresh lime juice (from 1 large lime)

Instructions

Step 1: Prepare the edamame by cooking according to package instructions if frozen. Drain and set aside to cool while you prepare the vegetables.
Step 2: Chop the cherry or grape tomatoes into quarters, finely chop the cucumber, red onion, and red bell pepper to match the size of the edamame. Finely chop the cilantro leaves. Combine all the vegetables in a large bowl.
Step 3: Add the cooled edamame to the bowl with the vegetables. Pour in the fresh lime juice, then season with salt, black pepper, and cayenne or paprika. Toss everything together thoroughly. Taste and adjust seasoning as needed before serving immediately.

Tips & Variations

For a milder flavor, substitute cayenne with smoked paprika or omit it entirely.
Add diced avocado or a handful of toasted nuts for extra creaminess and crunch.
Use fresh lime juice for the best brightness, but lemon juice can be a substitute in a pinch.
Try adding chopped fresh mint or basil for a different herbal twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may release some liquid over time, so drain excess before serving. This salad is best enjoyed fresh but can be served chilled or at room temperature.

How to Serve

A wooden bowl is filled with a colorful salad made of chopped cucumbers in light green, halved cherry tomatoes in red and yellow, diced red bell peppers, green edamame beans, finely chopped purple onions, and fresh green herbs sprinkled on top for garnish. The bowl is placed on a dark surface with two gold forks lying beside it and a small sprig of herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned edamame instead of frozen?

Yes, canned edamame works in a pinch—you can simply drain and rinse it before adding to the salad. However, frozen cooked edamame often has a fresher texture and flavor.

How can I make this salad vegan and gluten-free?

This recipe is naturally vegan and gluten-free, as it contains only fresh vegetables, edamame, and seasonings. Just ensure any pre-packaged ingredients are labeled gluten-free if needed.