Ingredients
Salad Ingredients
- 2 cups shelled edamame
- 2 cups frozen organic corn
- 1 red bell pepper, chopped
- 1/2 cup finely chopped red onion
- 1/3 cup chopped green onion (plus extra to taste)
- Cilantro to garnish
Cilantro Lime Dressing
- 3 TBSP lime juice (from about 2 limes)
- 1/4 cup avocado oil (or light olive oil)
- 1/4 cup fresh cilantro leaves (plus extra for topping)
- 2 tsp honey (or agave/sugar if vegan)
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1/8 tsp cumin
Instructions
- Cook Edamame: Cook the shelled edamame according to the package instructions. If using edamame pods instead, boil and then pop the soybeans out into a bowl.
- Prepare Corn: While the edamame cooks, steam or sauté the corn until tender. Fresh corn can be used as an alternative to frozen for even fresher taste.
- Combine Vegetables: Chop the red bell pepper, red onion, and green onion. In a large bowl, combine the cooked edamame, corn, and chopped vegetables.
- Make Dressing: In a small mason jar or bowl, mix the lime juice, avocado oil, fresh cilantro leaves, honey, sea salt, black pepper, and cumin. Shake or whisk until well combined.
- Toss Salad: Pour the cilantro lime dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Garnish and Serve: Add extra cilantro on top as garnish according to your preference. Serve the salad immediately or chill it for an extra refreshing taste.
Notes
- Using fresh corn instead of frozen will yield a sweeter, crisper flavor.
- The dressing can be adjusted by adding more lime juice for extra tang or honey for sweetness.
- This salad can be refrigerated for up to 2 days, great for meal prep.
- For a vegan option, substitute honey with agave syrup or sugar.
- Edamame can be bought shelled or in pods; the pods take a bit longer but are fun to shell fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
