Description
A vibrant, plant-based powerhouse featuring protein-rich edamame, sweet corn, and crisp vegetables. Tied together by a zesty, citrus-infused vinaigrette with a hint of cumin, this salad offers a refreshing, herbaceous crunch perfect for a healthy lunch or potluck side.
Ingredients
The Salad Base
- 2 cups shelled edamame (cooked)
- 2 cups frozen organic corn (steamed)
- 1 red bell pepper, diced + 1/2 cup red onion, chopped
- 1/3 cup green onion, chopped + Fresh cilantro
The Cilantro Lime Dressing
- 3 tbsp lime juice + 1/4 cup avocado oil
- 1 tbsp apple cider vinegar + 1/4 cup minced cilantro
- 2 tsp honey (or agave)
- Spices: 1/2 tsp sea salt, 1/8 tsp pepper, 1/8 tsp cumin
Instructions
Base: Cook edamame and corn; rinse under cold water to keep textures firm.
Chop: Dice red pepper and onions to a uniform size similar to the edamame.
Dressing: Combine lime juice, oil, vinegar, honey, and spices in a jar. Shake vigorously to emulsify.
Toss: Combine vegetables in a large bowl. Pour dressing over and toss to coat.
Serve: Garnish with extra cilantro and green onions. Chill for 30 mins for deeper flavor.
Notes
The Mason Jar Hack: Shaking the dressing is the most efficient way to force the honey and oil to emulsify with the lime juice.
Avocado Oil Advantage: Neutral flavor allows the bright lime and fresh cilantro to shine as the primary flavors.
Corn Customization: For a professional smoky level, use fresh corn lightly charred on a grill instead of frozen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad / Side Dish
- Method: No-Cook (Assembly)
- Cuisine: Plant-Based / Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5
- Sodium: 240
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 9
- Cholesterol: 0
Keywords: edamame corn salad, cilantro lime dressing recipe, vegan protein salad, healthy summer sides, edamame bean salad, gluten free plant based recipes, zesty vegetable salad