Edamame Salad with Cilantro Lime Dressing Recipe

Introduction

This refreshing Edamame Salad with Cilantro Lime Dressing is a vibrant, protein-packed dish perfect for a light lunch or a healthy side. Combining tender edamame, sweet corn, and crisp bell peppers, it’s brightened by a zesty lime and cilantro dressing that brings all the flavors together.

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 syrup
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 2 tablespoons chopped cilantro leaves

Instructions

1. Step 1: Cook the shelled edamame according to the package instructions. If using edamame pods, boil them until tender and pop the soybeans out into a bowl.
2. Step 2: While the edamame is cooking, steam or sauté the frozen corn until heated through. Set aside.
3. Step 3: Chop the red bell pepper, finely chop the red onion, and slice the green onion. Combine all these vegetables with the cooked edamame and corn in a large mixing bowl.
4. Step 4: In a mason jar or small bowl, combine the lime juice, avocado oil, red apple vinegar, honey (or agave), sea salt, black pepper, ground cumin, and chopped cilantro leaves. Shake or whisk well until fully blended.
5. Step 5: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Garnish with extra cilantro leaves if desired before serving.

Tips & Variations

• For extra crunch, add chopped cucumbers or toasted pumpkin seeds.
• Substitute lime juice with lemon juice for a slightly different citrus note.
• Make this salad vegan by using agave instead of honey in the dressing.
• Use fresh corn off the cob for a sweeter, juicier texture when in season.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness and toss before serving. Leftovers can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame for this salad?

Yes, frozen shelled edamame works perfectly and is convenient. Just cook according to package instructions before adding to the salad.

What can I substitute for avocado oil in the dressing?

You can use olive oil or any mild-flavored oil like grapeseed or sunflower oil as a substitute without changing the flavor too much.

Edamame Salad with Cilantro Lime Dressing Recipe

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★★★★★

4.6 from 95 reviews

A vibrant and nutritious Edamame Salad with a zesty Cilantro Lime Dressing, perfect as a light lunch or a refreshing side dish. This salad combines protein-rich edamame, sweet corn, and crunchy bell pepper with a flavorful dressing made from lime juice, avocado oil, and aromatic spices, offering a delicious and healthy meal option.

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

Ingredients

Scale 1x2x3x

Salad Ingredients

• 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 for garnish

Dressing Ingredients

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

Instructions

1. Cook Edamame: Cook the shelled edamame according to the package instructions, or if using edamame pods, boil them in water until tender, then pop the soybeans out into a bowl.
2. Prepare Corn: While the edamame is cooking, steam or sauté the frozen corn until it is heated through and tender.
3. Combine Vegetables: Chop the red bell pepper, finely chop the red onion, and chop the green onion. Combine these chopped vegetables with the cooked edamame and corn in a large mixing bowl.
4. Make Dressing: In a mason jar or small bowl, mix together lime juice, avocado oil, red apple vinegar, honey or agave, sea salt, black pepper, ground cumin, and fresh cilantro leaves. Shake well or whisk until all ingredients are fully combined.
5. Toss Salad: Pour the prepared dressing over the mixed salad ingredients and toss gently but thoroughly to coat everything evenly with the dressing.
6. Garnish and Serve: Garnish the salad with extra fresh cilantro leaves if desired and serve chilled or at room temperature.

Notes

• Use honey for a non-vegan option or agave syrup for a vegan alternative in the dressing.
• For added crunch, consider topping with toasted pumpkin seeds or chopped nuts.
• This salad can be made ahead and refrigerated; dressing can be kept separate until serving to maintain freshness.
• Adjust seasoning to taste, especially salt and lime juice for desired tanginess.
• For added protein, grilled chicken or tofu can be added.

Keywords: edamame salad, cilantro lime dressing, healthy salad, vegan salad, protein salad, corn salad, fresh salad