Edamame Salad with Corn, Red Peppers, and Rice Vinegar Dressing is a bright, refreshing, and nutrient-packed dish that celebrates fresh vegetables and clean flavors. This salad brings together tender edamame, sweet corn, and crisp red bell peppers, all tossed in a light, tangy rice vinegar dressing. It’s colorful, crunchy, and incredibly satisfying without feeling heavy.
Inspired by Asian and fusion-style salads, this recipe is perfect for warm weather, quick lunches, or as a vibrant side dish for grilled mains. The combination of plant-based protein from edamame and the natural sweetness of corn creates a balanced, wholesome salad that’s as nourishing as it is delicious.
Why I Love This Recipe
I love this recipe because it’s fresh, fast, and full of texture. It comes together in minutes, uses simple ingredients, and delivers big flavor with minimal effort. It’s also naturally vegan and gluten-free, making it a great option for sharing with a crowd.
Why This Is a Must-Try Dish
- Packed with plant-based protein and fiber
- Fresh, colorful, and full of crunch
- Light yet filling
- Perfect for meal prep and picnics
- Vegan, gluten-free, and dairy-free
Preparation Time, Cooking Time & Servings
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes (for edamame, if frozen)
- Total Time: 20 minutes
- Servings: 4–6
Nutritional Information
- Calories: 220–260 kcal
- Course: Salad / Side Dish / Light Lunch
- Cuisine: Asian-Inspired / Fusion
Ingredients
For the Salad
- 1½ cups shelled edamame (fresh or frozen)
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, finely diced
- 3 tablespoons green onions, sliced
- 2 tablespoons fresh cilantro or parsley, chopped (optional)
For the Rice Vinegar Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons olive oil or sesame oil
- 1 teaspoon sugar or maple syrup
- 1 teaspoon soy sauce or tamari
- ½ teaspoon grated fresh ginger (optional)
- Salt and black pepper to taste
Cooking Directions
- Cook edamame if needed and cool.
- Prepare vegetables.
- Whisk dressing ingredients.
- Toss everything together and chill.
Step-by-Step Preparation Method
- Cook the Edamame:
If using frozen edamame, boil in salted water for 4–5 minutes until tender. Drain and rinse under cold water to cool. Set aside. - Prepare the Vegetables:
Dice the red bell pepper, slice green onions, and measure corn kernels. Pat dry if using canned corn. - Make the Dressing:
In a small bowl, whisk together rice vinegar, olive or sesame oil, sugar or maple syrup, soy sauce, ginger, salt, and black pepper until well combined. - Assemble the Salad:
In a large mixing bowl, combine edamame, corn, red bell pepper, green onions, and herbs. - Add Dressing:
Pour dressing over the salad and toss gently until evenly coated. - Chill (Optional):
Refrigerate for 20–30 minutes before serving to allow flavors to meld.
How to Serve
- Serve chilled or at room temperature.
- Pair with grilled tofu, chicken, or fish.
- Enjoy as a light lunch, picnic salad, or potluck side.
Recipe Tips
- Rinse edamame in cold water to preserve bright green color.
- Use fresh corn when in season for best flavor.
- Adjust sweetness and acidity to taste.
- Add dressing gradually to avoid overdressing.
Variations
Spicy Edamame Salad
Add chili flakes, sriracha, or diced red chilies.
Sesame Crunch Version
Add toasted sesame seeds and crushed peanuts.
Avocado Edamame Salad
Add diced avocado just before serving for creaminess.
Protein Boost
Add grilled chicken, shrimp, or tofu cubes.
Citrus Twist
Add lime juice and zest for extra freshness.
Freezing and Storage Time
Refrigerator
- Store in an airtight container for up to 3 days.
- Best enjoyed fresh or within 24 hours for crunch.
Freezer
- Not recommended, as vegetables lose texture after freezing.
Special Equipment Needed
- Saucepan (for cooking edamame)
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Conclusion
Edamame Salad with Corn, Red Peppers, and Rice Vinegar Dressing is a fresh, colorful, and nourishing dish that fits effortlessly into any meal plan. With its crunchy vegetables, protein-rich edamame, and light tangy dressing, it’s both satisfying and refreshing. Easy to prepare, endlessly adaptable, and perfect for sharing, this salad is a must-try for anyone who loves vibrant, healthy food.
Edamame Salad with Corn, Red Peppers, and Rice Vinegar Dressing
Description
Edamame Salad with Corn, Red Peppers, and Rice Vinegar Dressing is a bright, refreshing, and nutrient-packed dish that celebrates fresh vegetables and clean flavors. This salad brings together tender edamame, sweet corn, and crisp red bell peppers, all tossed in a light, tangy rice vinegar dressing. It’s colorful, crunchy, and incredibly satisfying without feeling heavy.
Ingredients
For the Salad
For the Rice Vinegar Dressing
Instructions
-
Cook the Edamame: If using frozen edamame, boil in salted water for 4–5 minutes until tender. Drain and rinse under cold water to cool. Set aside.
-
Prepare the Vegetables: Dice the red bell pepper, slice green onions, and measure corn kernels. Pat dry if using canned corn.
-
Make the Dressing: In a small bowl, whisk together rice vinegar, olive or sesame oil, sugar or maple syrup, soy sauce, ginger, salt, and black pepper until well combined.
-
Assemble the Salad: In a large mixing bowl, combine edamame, corn, red bell pepper, green onions, and herbs.
-
Add Dressing: Pour dressing over the salad and toss gently until evenly coated.
-
Chill (Optional): Refrigerate for 20–30 minutes before serving to allow flavors to meld.
