Corn and Edamame Salad

Corn and Edamame Salad

  • Prep: 10 min
  • Cook Time: 13 min
  • Total: 23 min
  • Serving: 4 Servings

Edamames are fresh green soybeans that are high in protein. Try them tossed with corn in this fresh and delicious side dish.


  • 1-1/2 cups frozen or fresh shelled edamame
  • 2 tablespoons olive oil
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups fresh corn kernels (from 4 ears)
  • 3 tablespoons dry white wine
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste


  1. Place the edamame in a large saucepan and fill with salted water. Bring to a simmer over medium heat, and then cook for 5 minutes until tender, and drain.
  2. Place the oil in a large sauté pan over medium-high heat and add the bell pepper, onion and garlic. Sauté the mixture for 3 minutes, and then add the corn, wine and edamame, and cook for an additional 4 minutes.
  3. Remove the pan from the heat and add the vinegar, parsley, basil salt and pepper. Stir to combine, transfer to a serving bowl and serve immediately while hot.


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