Edamame Salad with Cilantro Lime Dressing

This healthy Edamame Salad is tossed with a homemade Cilantro Lime Dressing for a colorful side dish that’s quick, easy, and crazy delicious!

Edamame Salad with Cilantro Lime Dressing

I’ve been building up my arsenal of make-ahead salads and have a few requirements I expect of these bad boys to earn themselves repeat status.

They need to be easy to prep, full of flavor, taste fresh the following day, and be loaded with healthy whole food ingredients. That’s not too much to ask right?

Basically, any salad that earns go-to status around here has to be up for the task of cancelling out the double-chocolate brownies my neighbor Jen keeps leaving on my doorstep.

YOU’RE KILLING ME SMALLS! #butpleasekeepsendingbrownies

Today’s salad rocked the above checklist and then some.

It’s crazy versatile, totally tasty, and so colorful it belongs on a Lisa Frank notebook.

Healthy Edamame Salad

Oh yes, edamame salad!

Though the first thing edamame reminds us of is Japanese cuisine, there are a million and one ways to prepare edamame. One example is my beloved Cilantro Lime Edamame Dip which was totally the inspiration behind this healthy side salad!

Fresh steamed Edamame is one of my favorite salad mix-ins for salads.

It’s bright color and fresh flavor pair perfectly with seasonal veggies and, because it’s tender-yet-firm, it is an excellent candidate for make-ahead salads and lunches.

Get your meal prep on and make this sassy side salad to pair with your favorite sandwich or wrap, or bring it a long to your next party or barbecue. It’s also perfect for a picnic!

Cilantro Lime Edamame Salad with Corn

Without further ado, let’s get our salad on!

Edamame Salad with Cilantro Lime Dressing

If you’re looking for a fun and flexible salad – this is it! I used gorgeous green edamame for the base (I could eat edamame salads all day long) but chickpeas, black beans, or chopped green beans would make a marvelous swap if that’s what you have on hand.

Use any color peppers you have in your crisper (though bonus points for adding #ALLTHECOLORS) and have fun with it! You could even add chopped avocado cucumber which are both delicious additions!

Edamame Salad with Cilantro Lime Dressing

Edamame Salad with Cilantro Lime Dressing

This healthy Edamame Salad is tossed with a homemade Cilantro Lime Dressing for a colorful side dish that’s quick, easy, and crazy delicious!
4.89 from 26 votes
Course: Salad
Cuisine: American
Keyword: Edamame Salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 2 cups shelled edamame
  • 2 cups frozen organic corn
  • 1 red bell pepper
  • ½ cup finely chopped red onion
  • cup chopped green onion plus extra to taste
  • cilantro to garnish

CILANTRO LIME DRESSING

  • 3 TBSP lime juice (2 limes)
  • ¼ cup avocado oil (or light olive oil)
  • 1 TBSP red wine vinegar
  • ¼ cup fresh cilantro leaves plus extra for topping
  • 2 tsp honey or agave/sugar if vegan
  • ½ tsp sea salt
  • tsp black pepper
  • tsp cumin

Instructions

  • Cook edamame per package instructions and, if using edamame pods in place of shelled edamame, simply pop the soy beans out into a bowl. I do the latter and it goes crazy quick, if you can refrain from eating them all while shelling them.
  • While your edamame boils, cook corn by steaming or sautéing. You can 100% use fresh instead of frozen if desired!
  • Chop your bell pepper, red onion, and green onion and combine with edamame and corn.
  • To make the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well. Pour over salad and toss to combine. Add a little extra cilantro to garnish (as much or as little as you’d like!) and dig in! Salad may be chilled before serving if desired <– it’s extra tasty both ways!

Notes

I typically keep organic non-shelled edamame pods handy in my freezer at all times. Two 10 ounce packages yields approx. 2 cups of edamame, perfect for this tasty salad!
Nutrition facts below are an estimate provided by an online nutrition calculator.  Estimate includes both salad and dressing.

Nutrition

Calories: 215kcal, Carbohydrates: 21g, Protein: 7g, Fat: 12g, Saturated Fat: 1g, Sodium: 200mg, Potassium: 422mg, Fiber: 4g, Sugar: 7g, Vitamin A: 855IU, Vitamin C: 35.7mg, Calcium: 40mg, Iron: 1.6mg

Edamame Salad Ingredients

  • shelled edamame
  • corn
  • red bell pepper
  • red onion
  • green onion (scallions)
  • fresh cilantro to garnish

Cilantro Lime Dressing

  • 3 TBSP lime juice from 2 limes
  • 1/4 cup avocado oil (or light olive oil)
  • 1 TBSP red wine vinegar
  • 1/4 cup fresh chopped cilantro leaves
  • 2 tsp honey (or agave/sugar if vegan)
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 1/8 tsp cumin

You’ll find the recipe and all the tips and instructions in the handy dandy recipe card in this post. There’s even a print button so you can save it for later!

more easy edamame recipes

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

If you get a chance to try this healthy Edamame Salad with Cilantro Lime Dressing, let me know!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating




Questions & Reviews

  1. 5 stars
    This quickly became one of my favourite salads, it is delicious, quick & easy to make, keeps well and pairs with anything. What more more could you ask for.

  2. 5 stars
    This is an another amazing salad! Just finished making it and I am sitting down with a bowl as I write this. This salad tastes like summer. I followed the recipe as is except for the dressing.. I have developed a strong dislike for cumin so I left it out and added about 1/2 heaping teaspoon of powdered garlic, about an 1/8 teaspoon of cayenne powder, half a jalapeno and also omitted the sweetener since I don’t like sweet dressings. Absolutely delicious! Thank you once again, Jenn, for another beautiful, delicious yet simple salad.

  3. 4 stars
    This is a beautiful salad that is quick and easy to prepare. I used half of the red wine vinegar at first, tasted the dressing and thought the other half would have been too much. I felt the dressing was a bit bland, so added 1 teaspoon roasted ground cumin and a teaspoon of crushed red pepper flakes. Adjust the ingredients to work best for you. I am not a red onion fan, so left it out.

    1. The red onion helps flavor the dressing as it sits/soaks so roasted cumin and red pepper flakes sound like the *perfect* adjustment! So glad you enjoyed the salad! xoxo

  4. 5 stars
    Wow – I made this for my work lunches this week and it is AMAZING. I’m already planning to make it again asap! It’s so fresh and bright and delicious. Thank you so much 🙂

  5. 4 stars
    Good salad. I added cherry tomatoes and green pepper instead of red. Turned out great. This is the second time I’ve made it and will again.

  6. 5 stars
    One of the prettiest salads I have ever made! And delicious too! I had to use extra virgin olive oil inthe dressing as that is all I had but I couldn’t tell the difference. I might even trick my teenage boys into eating this because it looks and tastes so good! Thank you for this recipe 🙂

    1. Hi Mary! Yes both are cooked. I usually use frozen organic sweet corn and steam it, then boil my edamame pods and pop out the soybeans. The salad can be enjoyed warm, room temperature, or chilled! I love it every which way!

  7. 4 stars
    It was a little tart with the addition of vinegar, but if you like that, the salad is awesome!
    I like Edamame just about anyway.
    The Cilantro really complimented the entire thing.
    And this recipe is so healthy.
    Bonus!

  8. 5 stars
    Excellent recipe whether you have Celiac Disease and can’t eat gluten or not! It was a big hit at a recent BBQ. Thanks so much for creating such a delicious gluten free salad!

  9. If you’re going to save it in the fridge (like to take for lunches), would you recommend waiting to put the dressing on?

    1. Hey Rebecca! I think it lasts a bit longer if you add the dressing as needed, though I ate mine within 2-3 days last time and had just stored it with the dressing without an issue. The veggies are all super sturdy which helps this salad last! <3 xo

  10. 5 stars
    This is such an amazing recipe for the summer. It’s light and fresh and SO tasty! A big hit and I’m sure we will be making it again! Yum!

  11. 5 stars
    Beautiful! I love all the bright colors – looks so fresh! We have a potluck coming up – I think I’m going to try this.

  12. I LOVE edamame, and this salad is so fresh and vibrant! I love the concept of any salad that can be made in bulk and saves well for a few days..this is truly perfect for summer! xo

    1. Thank you Julia! Bulk is for sure the way to go because it’s one of those dishes you’ll want to eat every day! SWOOON!