Best 5 Edamame And Corn Salad Recipes
Indulge in a symphony of flavors with our edamame and corn salad, a vibrant and refreshing dish that combines the sweet crunch of corn, the nutty flavor of edamame, and the tangy zest of a zesty dressing. This salad is not only a culinary delight but also a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants to nourish your body and soul. With three variations to choose from, including a classic, spicy, and vegan option, this recipe caters to diverse dietary preferences and taste buds. Get ready to elevate your taste buds and embrace the goodness of this delightful edamame and corn salad.
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EDAMAME AND CORN SALAD
A wonderful summer salad. Tastes especially good with fresh edamame.
Provided by Carla W
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
- Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g
ROASTED CORN AND EDAMAME SALAD
A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn's Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.
Provided by Julia Moskin
Categories dinner, lunch, snack, salads and dressings, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
- In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
- Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
- In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED CORN AND EDAMAME SALAD
From Self.com. 6/17/2009: I finally got around to making this and we LOVED it! We don't have a grill, so I used Recipe #177558 by Chef #219942. It turned out great and was a wonderful compliment to the salmon I made for dinner. Hope you enjoy it as much as we did!
Provided by AnnieLynne
Categories Soy/Tofu
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak fresh corn in cold water about 30 minutes.
- Heat grill on high.
- Grill corn in husk, 10 to 15 minutes, turning once.
- Let cool.
- Remove husks.
- Cut corn from cob into a bowl; combine with remaining ingredients.
- Cover and chill in refrigerator until ready to serve.
Nutrition Facts : Calories 108.5, Fat 4, SaturatedFat 0.6, Cholesterol 1.3, Sodium 115.2, Carbohydrate 14.7, Fiber 3.1, Sugar 2.5, Protein 5.9
ROASTED CORN AND EDAMAME SALAD
Steps:
- Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame according to package directions. Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.
CORN, EDAMAME AND BEAN SALAD
I like any kind of bean salad - so healthy!! A friend recently served a salad with edamame which I more or less recreated here.
Provided by Carolyn Haas
Categories Other Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Mix together all ingredients, taste for salt and pepper.
- 2. Chill for at least one hour before serving.
Tips:
- Use fresh, high-quality ingredients for the best flavor. Look for plump edamame pods with bright green beans, and fresh corn on the cob with kernels that are milky and tender.
- Cook the edamame and corn properly. Edamame should be cooked until the beans are tender but still slightly crunchy, while corn should be cooked until the kernels are soft and juicy.
- Use a variety of fresh herbs and spices to add flavor to the salad. Cilantro, basil, mint, and parsley are all good choices. You can also add a pinch of cayenne pepper or chili powder for a bit of heat.
- Serve the salad immediately or chill it for later. If you're serving it later, be sure to bring it to room temperature before serving.
Conclusion:
Edamame and corn salad is a delicious and healthy side dish that's perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this one a try!
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