Best Edamame Summer Salad Recipe

This is my favorite salad of ALL TIME. The edamame is the star of the show. Filled with healthy veggies and a light sauce, this stuff goes FAST at gatherings, so make a double batch if you want to keep your friends.

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.

What is edamame?

The origins of edamame is from East Asia and it’s an immature soybean pod.

Can I eat the edamame pods raw or do I have to cook them?

Edamame is prepared by boiling the pods or the individual beans and then you can eat them hot or cold.

Which part of the green onion do you eat?

Scallions, or green onions, are edible from the white root to the green leaf portion of the vegetable. Often the white root is what is used in a dish but the green leaves are excellent as a garnish or added into a salad.

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

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Serves: 8-10

Total time: 15 min, plus 2 hrs marination

Edamame

Ingredients:

  • 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
Instructions:
  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.