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Vibrant, protein-packed, and bursting with flavor, this edamame salad combines crisp veggies, creamy avocado, and tangy cilantro-lime dressing!
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Why You’ll Love This Recipe
Made with just 8 ingredients, this high-protein black bean, corn and edamame salad recipe is quick, affordable, nutrient-dense, and satisfying. It’s rich in fiber, folate, potassium, vitamin K, and healthy fats—and it’s highly adaptable.
It tastes great, too – made with a blend of textures and flavors all tossed in a cilantro-lime dressing. It’s delicious and a great make-ahead salad, perfect as an appetizer, side, or main at picnics, potlucks, BBQs, and family meals.
Love Southwestern-inspired flavors? You might enjoy my black bean quinoa salad, mango black bean salad, or a Southwest quinoa salad.
The Ingredients and Substitutes
Recipe Variations
It’s surprisingly simple to adapt this corn edamame salad with:
- For spice: Try chopped green chilies/jalapeño, red pepper flakes, cayenne/chipotle powder, or hot sauce. Add to taste.
- Seasonings: Try a little cumin, paprika, and/or garlic powder.
- Other vegetables: Add color and texture to this edamame corn salad with bell peppers, cucumber, shredded carrot, cabbage, broccoli, radishes, etc.
- Quinoa: Add about a cup of cooked quinoa (a complete guide to quinoa) for a heartier salad.
- Fruit: Add sweetness with chopped mango, apple, or mandarins.
- Vegan cheese: Add tofu feta cheese for extra creaminess.
- Nuts/Seeds: Add crunch, protein, and heart-healthy fats with toasted pepitas, sunflower seeds, cashews, etc. Candied rosemary walnuts would also work.
- Dressing add-ins: Optionally boost flavor by swapping lime juice for red or white wine vinegar, adding minced garlic, and/or agave/maple for sweetness.
How to Make Edamame Salad
Step 1: First, cook the edamame according to the package instructions. Then, drain it thoroughly and leave to cool. Meanwhile, halve the cherry tomatoes, finely dice the red onion, pit then dice the avocado, and mince the cilantro.
Step 2: In a large bowl, combine the edamame, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
Step 3: Add the lime juice and salt, tossing gently to combine. Cover and chill the edamame salad for at least an hour (overnight is even better!). Serve and enjoy!
FAQs
No – they’re tough, bitter, and difficult to digest.
Frozen edamame pods are usually blanched, but not fully cooked, so make sure to continue the cooking process, as they can be toxic when consumed raw.
Absolutely! In fact, it’ll taste even better on day two. Only add the avocado when serving.
Pro Recipe Tips
- Don’t overcook the edamame: Otherwise, it can become mushy.
- Use shelled edamame when possible: It will help save time and effort, and only needs very brief cooking.
- To avoid watery salad: Thoroughly drain the edamame, beans, and corn before adding them to the salad bowl.
- Let it marinate: An hour will work, though overnight is even better to allow the flavors to meld for an overall enhanced dish.
What to Serve with Black Bean Edamame Salad
This simple yet nutrient-dense salad with edamame can be enjoyed as an appetizer, side, or main with:
- Air fryer tortilla chips or crackers – as a dip (or over vegan nachos)
- Vegan tacos, burritos, and quesadillas (like my tofu tacos, lentil tacos, quinoa black bean burritos, or vegan bean quesadillas. It’ll also pair well with a vegetarian enchilada casserole)
- Vegan black bean lettuce wraps (optionally with shredded vegan chicken or other ‘meat’ alternative)
- Stuffed vegetables (like stuffed tomatoes, Southwest vegan stuffed peppers, or even a stuffed sweet potato)
Storage Instructions
Store: If you plan to store the edamame salad, only add the avocado when serving (as it browns quickly). Store leftovers in an airtight container in the fridge for 5 days.
Freeze: Technically, as long as you remove the tomato and avocado, the other ingredients are freezer-friendly, though the texture may change upon thawing.
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If you tried this edamame salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Edamame Salad (With Corn and Black Beans)
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Video
Ingredients
- 16 ounces frozen shelled edamame
- 15 ounces black beans drained and rinsed
- 15 ounces corn kernels drained
- 1 cup cherry tomatoes halved
- 1 large ripe avocado pitted and diced
- ½ cup finely chopped red onion
- ¼ cup minced cilantro
- Juice of 1 lime
- 1 teaspoon salt
Instructions
- Cook the edamame according to the package directions. Drain and let cool slightly.
- In a large mixing bowl, combine the edamame, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
- Add the lime juice and salt. Toss gently until well mixed.
- Cover and chill in the refrigerator for at least 1 hour, or overnight for best flavor.
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Notes
- Don’t overcook the edamame: Otherwise, it can become mushy.
- Use shelled edamame when possible: It will help save time and effort, and only needs very brief cooking.
- To avoid watery salad: Thoroughly drain the edamame, beans, and corn before adding them to the salad bowl.
- Let it marinate: An hour will work, though overnight is even better to allow the flavors to meld for an overall enhanced dish.
I love your recipes. I have the ingredients now for a couple of them , but want to know what I can use instead of cilantro? I just do not like it .
Toni has the best recipes! You can always omit it or sub parsley instead 🙂
I really like it a lot ❤️ Added some cucumber to it and used basil instead of cilantro (because ciltrantro tastes like soap to me 😅) Definitely gonna make it more often. Thanks for sharing!
Yay! So happy to hear that you enjoyed this yummy salad. I bet it was extra delicious with the cucumber and basil!
super yummy! Just curious, is the nutrition info per serving or for all 4 portions?
Hi! So glad you enjoyed the salad! It’s per serving 🙂
This was so delicious! No changes made and couldn’t stop being amazed at every bite! Thank you!!
So glad you enjoyed this salad! It’s the best!
Fabulous salad! in addition, I added carrots, cucumber and cabbage. plus extra lime and a sprinkling of Tajin. Delicious
Love those extra additions!
Thank you fir this beautiful tasty nutritious recipe. I made this for the first time and everyone lived it. So tasty and so healthy!
That’s so amazing! I love how easy it is to whip up!
It was good, but really needed a dressing. I was left wanting a bit of spice. Maybe I will try nuts and more spice next time
So glad you enjoyed it! Dressing always adds such amazing extra flavor! 🙂
Another awesome recipe Toni! The flavors are fantastic! Made this for my upcoming work week lunches. Made this exactly how you have it posted. Thank you for sharing these awesome 10 star rating recipes! 😊
Amazing! So glad you enjoyed this yummy salad!
So easy and delicious! Great to bring to a gathering.
Definitely great on the go!
I’ve made this recipe many times, I love it!
Yay! So glad you’ve been enjoying this salad!
My family and I love this refreshing recipe. We also add radishes and cucumber, with a little bit of chilli.
For the non-vegans in the house, I grill some teriyaki salmon to go with it which they say is a great match – I’ll take their word for it. Really satisfying too which is always a bonus. Thank you 🙂
Love the radish and cucumber addition!
the best salad yet
Delicious salad served over some greens. Added a jalapeno because I pretty much add it to everything doesn’t already have it LOL
Yum! Love that addition!
great meal, so easy, will make again for sure. I added the avocado right before serving though, didn’t quite trust it wouldn’t go brown 😀
So glad you enjoyed it! I like adding in the avocado right before serving as well. 🙂
What is the serving size for the calorie count?
Hi Liz,
Thanks for your question! The calorie count listed is based on four servings.
5 ***** after changes. We are not strictly vegan. We are mostly vegetarian, and occasionally we do eat meat. This salad was a hit, but I zested the lime before juicing it for more fresh taste. I used grilled corn kernels instead of just straight–added a little olive oil, cumin, oregano, and black pepper. Chef kiss. I could see how the jalapeno would be good in it. Next time I might also try some adobo sauce.
We ate it with a few tortilla chips on the side. I would next time add a little cotija cheese (which could be approximated with vegan style cheese, or some nooch, salt, and roasted pine nuts processed together.)
This Edamame Salad is so refreshing and satisfying! Thank you.:)
Agreed! Leaves you feeling very full without the extra heaviness you get from other meals!
Love all of the colors in this salad – so yummy!
Right?! So green and aesthetically pleasing!
delicious Edamame Salad! It is perfect for summer and the hot weather we’ve been experiencing
So true! Definitely a great summer salad!
This was quick, clean and tasty! I tossed the avocado in a little extra lime so I could meal prep and the recipe turned out great. This will definitely be a regular in the rotation. Thanks!
Love that! It’s a great healthy and filling salad to have on the weekly menu!
I always love edamame! This is such an easy salad to prepare, great as a side dish for my next BBQ.
Same! It’s such a great protein-packed little bean!