Edamame Salad

For our Father’s Day celebration I offered to bring this salad because it’s simple to make and a crowd pleaser, but when the store only had unshelled edamame, the simple factor went out the window. Instead of going to another store, I stood over the sink and shelled 3 bags of edamame. The payoff was that the beans tasted fresher after being frozen in their shells. At least, that’s what I’m telling myself.

This salad is best after a couple hours in the fridge. At first, the onions and mustard may seem a bit pungent, but they mellow nicely.

Edamame Salad

Prep Time: 20 minutes

Yield: 8-10 servings

Edamame Salad

  • 1 lb frozen shelled edamame
  • 3 cups frozen sweet corn kernels
  • 1 chopped red bell pepper
  • 3/4 cup sliced green onion
  • 1/2 cup finely chopped red onion
  • 1/4 cup dried cranberries
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh basil
    Dressing
  • 1/3 cup fresh lemon juice (about 3 lemons)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon fresh ground black pepper
  • Prepare edamame and corn according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly. (My edamame was precooked, and I didn't bother cooking the corn, I just rinsed it with cool water to thaw it out.)
  • In a large bowl, combine edamame, corn, red bell pepper, green onion, red onion, dried cranberries, parsley, and basil.
  • In a small bowl, whisk together dressing ingredients. Pour over vegetables and stir well. Refrigerate until ready to serve.
  • Adapted from food.com



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