Ingredients
- Shelled edamame, fresh or frozen: 1 pound
- Red bell pepper, diced: 1 medium
- Red onion, finely chopped: 1/4 cup
- Corn kernels, fresh or frozen: 1 cup
- Cilantro, chopped: 1/4 cup
- Lime juice, freshly squeezed: 3 tablespoons
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: If using frozen edamame and corn, blanch them in boiling water for 2-3 minutes until tender-crisp. Drain and rinse with cold water to stop the cooking process.
- Step 2: In a large bowl, combine the cooked edamame, corn, diced red bell pepper, and chopped red onion.
- Step 3: In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, salt, and pepper until well combined. This is your cilantro lime dressing.
- Step 4: Pour the cilantro lime dressing over the edamame and vegetable mixture.
- Step 5: Toss gently to ensure all ingredients are evenly coated with the dressing.
- Step 6: Chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 2 days, but keep in mind the bell peppers may soften slightly.
- This salad is best served cold, so no reheating is needed; just give it a good stir before serving if it has been sitting in the fridge.
- Serve this vibrant salad as a refreshing side dish with grilled chicken or fish, or even as a light lunch on its own.
- For a flavor boost, lightly toast the corn kernels in a dry pan before adding them to the salad, bringing out their natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American