Edamame Summer Salad

Since the day I started this blog, I have been excited to write a post about this salad. I'm a huge lover of salads, so it holds great meaning when I tell you that this recipe is in my Salad Top 3 list. It is DELICIOUS. It is fresh and healthy and I could eat it every day of my life. I'm not kidding.

It is also super simple to throw together. And it's pretty. I'm sure it would also be a crowd-pleaser, but I wouldn't know this for sure because it never makes it to the crowd when I prepare it.

I hope you all enjoy this one as much as I do!

Edamame Summer Salad

Super fresh and delicious, this is one of my all-time favorite salads.

Contributed by Megan Porta from pipandebby.com.

Published May 23, 2011

Serves: 8-10

Total time: 15 min, plus 2 hrs marination



  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/3 cup chopped cilantro
  • 2 limes, juiced
  • 1 teaspoon white sugar
  • 1 teaspoon coarse salt
  • 2 cloves garlic, very finely chopped
  • 12-oz. package frozen shelled edamame
  • 2 cups frozen corn kernels
  • 1 pint cherry tomatoes, halved
  • 1 bunch green onions, thinly sliced
  1. In a large bowl, combine the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  2. Bring a large saucepan of lightly salted water to a boil. Add the edamame and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 minute. Drain well and pour into the bowl with the dressing. Gently mix in the cherry tomatoes and green onions. Cover and refrigerate for 2 hours before serving.