Mound of edamame corn salad on white surface

Salads Popping with Flavor

This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein—bringing excellent nutrition to the table. It’s a perfect on-the-go lunch or an easy dish for a picnic.

Crunchy Edamame Corn-Salad

Recipe courtesy of
  • Heather Leno

Prep Instructions

  • Yield: 8 (¾ cup) servings
  • Prep Time: 15 minutes
  • Cook Time: None
  • Total Time: 2 hours, if chilled

Recipe Ingredients

  • 1 package (12 oz.) frozen shelled green soybeans (edamame)
  • 1 package (16 oz.) frozen sweet white corn
  • 1 cup jicama, diced into ¼-inch pieces
  • 2/3 cup celery, diced
  • 1/2 cup sweet red pepper, diced
  • 1/3 cup green onions, cut into ¼-inch slices
  • 1 tablespoon fresh parsley, minced
  • 5 tablespoons fresh lemon juice
  • 1 tablespoon liquid sweetener
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried sweet basil
  • 1/8 teaspoon dried dill weed

Instructions

  1. Thaw soybeans and corn.
  2. Combine vegetables in a mixing bowl.
  3. Mix together all dressing ingredients.
  4. Combine dressing and vegetables; adjust balance of lemon and seasonings to taste.
  5. Chill several hours. Stir well before serving.

Category Tags

Cholesterol-free
Gluten-free
Good source of protein
High fiber
Low carbohydrate / low sugar
Low fat / low saturated fat
Low sodium
Peanut-free
Salads
Tree nut-free
Vegan
Vegetarian
Whole food, plant-based

Nutritional Data

Calories: 124.29
Fat: 2.86 g
Saturated Fat: 0.04 g
Cholesterol: 0 mg
Sodium: 132.02 mg
Carbohydrates: 21.38 g
Fiber: 4.70 g
Sugars: 5.46 g
Protein: 6.87 g
© AdventHealth