Best 11 Edamame Soybean Corn Salad Recipes

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Indulge in a vibrant medley of flavors and textures with this Edamame, Soybean, and Corn Salad recipe. This refreshing salad boasts a delightful combination of protein-rich edamame, tender soybeans, sweet corn, crisp red onion, and aromatic cilantro, all tossed in a tangy dressing of lime juice, olive oil, honey, and a hint of cumin. It's a perfect side dish to complement grilled meats or fish, or can be enjoyed as a light and healthy lunch or snack.

In addition to the main salad recipe, this article also includes variations to cater to different dietary preferences and flavor profiles. For a spicy kick, try the Sriracha Edamame Salad, which adds a touch of heat with Sriracha sauce. If you're looking for a vegan option, the Vegan Edamame Salad replaces the honey with maple syrup, making it suitable for those following a plant-based diet. And for those who love creamy textures, the Creamy Edamame Salad incorporates avocado and Greek yogurt for a rich and satisfying twist.

With its vibrant colors, diverse textures, and delicious flavors, this Edamame, Soybean, and Corn Salad is a versatile dish that will impress your taste buds. Explore the variations to find your perfect match, and enjoy this healthy and satisfying salad as part of your balanced diet.

Let's cook with our recipes!

QUICK EDAMAME SALAD



Quick Edamame Salad image

Nice fresh salad for summer that's a little different from the norm. The seasonings can be adjusted to taste, these are just rough guesses since I usually just add till it tastes good.

Provided by Allison

Categories     Salad     Beans     Black Bean Salad Recipes

Time 10m

Yield 16

Number Of Ingredients 12

1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
1 (16 ounce) package frozen sweet corn, thawed
1 (16 ounce) package frozen sweet peas, thawed
1 (12 ounce) can black beans, drained and rinsed
½ red onion, minced
¼ cup olive oil, or to taste
¼ cup red wine vinegar, or to taste
½ teaspoon salt
½ teaspoon dried parsley
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon garlic powder

Steps:

  • Mix edamame, corn, peas, black beans, and red onion in a large bowl.
  • Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
  • Chill in refrigerator at least 30 minutes before serving.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 16.7 g, Fat 5.7 g, Fiber 4.5 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 185.5 mg, Sugar 2.6 g

EDAMAME AND CORN SALAD



Edamame and Corn Salad image

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

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

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 EDAMAME SALAD



Roasted Edamame Salad image

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
  • Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

EDAMAME SALAD



Edamame Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.

ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

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

Freshly cut kernels from 6 to 8 ears fresh corn
6 cloves garlic, not peeled
1 tablespoon vegetable oil, such as grapeseed, corn or olive
2 teaspoons mild chile powder, such as ancho, pasilla or Hatch
1 teaspoon ground cumin
Kosher salt
1 pound shelled soybeans (edamame, available frozen) or lima beans
2 red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced
1 medium-size jicama or 2 cucumbers, peeled and diced (about 1 cup)
6 scallions, white and pale green parts, thinly sliced
1/4 cup crumbled Cotija or mild goat or feta cheese
1/4 cup roughly chopped cilantro leaves, for garnish
1 tablespoon honey
Freshly squeezed juice and zest of 6 limes (about 1/2 cup)
1/2 cup vegetable oil, such as grapeseed or corn, more to taste
1/4 cup roughly chopped cilantro, preferably both white roots and green leaves
2 teaspoons kosher salt, more to taste
2 teaspoons freshly ground black pepper

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

EDAMAME BEAN SALAD



Edamame Bean Salad image

A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.

Provided by Amber Matus

Categories     Salad     Beans     Black Bean Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package frozen corn
1 sweet onion, diced
1 (16 ounce) package frozen shelled edamame (green soybeans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) jar roasted red peppers, drained and chopped
1 teaspoon smoked sea salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  • Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g

HEALTHY GARDEN SALAD



Healthy Garden Salad image

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.

Provided by Kitties 2

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Yield 8

Number Of Ingredients 12

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
⅓ cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
¾ teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 33.4 g, Fat 9.8 g, Fiber 8.7 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 438.3 mg, Sugar 3.1 g

EDAMAME SALAD



Edamame Salad image

This salad combines healthy veggies with a minimal amount of oil, without losing any of it's flavor.

Provided by dawnie2u

Categories     Soy/Tofu

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
3/4 cup sliced green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons marjoram or 2 tablespoons basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
  • Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
  • In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

EDAMAME (SOYBEAN) & CORN SALAD



Edamame (Soybean) & Corn Salad image

This is a recipe from our local newspaper. I have never made this recipe, but I wanted to try it soon and thought this is the *perfect* place to save it for use in the future! It sounds really good! Cook time reflects the chill time in this recipe.

Provided by Theresa P

Categories     Soy/Tofu

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons balsamic vinegar
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1 minced garlic clove
1 1/2 cups cooked edamame
1 1/2 cups fresh cooked corn
1/2 cup red bell pepper, diced
1/2 cup cilantro

Steps:

  • In a small saucepan, combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
  • Place edamame, corn and red pepper in a medium bowl.
  • Pour vinegar mixture over vegetables. Stir to mix.
  • Cover and chill 1 to 4 hours, stirring once.
  • Just before serving stir in cilantro.

ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

Provided by Shawn Edelman

Categories     Citrus     Ginger     Herb     Onion     Pepper     Vegetable     Side     Freeze/Chill     Corn     Chill     Healthy     Self     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

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.

EDAMAME SALAD



Edamame Salad image

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Provided by Sonya

Categories     Salad     Beans

Time 1h45m

Yield 6

Number Of Ingredients 9

4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  • Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  • Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  • Top edamame salad with sesame seeds and daikon radish before serving.

Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g

Tips:

  • Choose fresh edamame: Look for pods that are bright green and plump, with no signs of yellowing or browning.
  • Blanch the edamame properly: Blanching helps to preserve the vibrant color of the edamame and slightly softens them. Bring a large pot of salted water to a boil, add the edamame, and cook for 2-3 minutes. Immediately transfer the edamame to a bowl of ice water to stop the cooking process.
  • Use high-quality ingredients: The fresher and better quality the ingredients, the tastier the salad will be. Use fresh corn kernels, ripe tomatoes, and crisp bell peppers.
  • Don't overdress the salad: A light vinaigrette dressing is all you need to enhance the flavors of the salad without overpowering them.
  • Serve the salad chilled: This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

This edamame, soybean, and corn salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The combination of edamame, soybeans, corn, tomatoes, bell peppers, and a light vinaigrette dressing creates a salad that is both flavorful and refreshing. This salad is sure to be a hit at your next party or potluck.

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