This easy Edamame Salad makes eating the rainbow fun! Edamame, black beans, corn, tomatoes, and red onion are dressed in my spicy avocado dressing. Enjoy it as a quick and refreshing summer salad or party dip to serve with tortilla chips.
Save the leafy greens for another day! This Edamame Salad showcases the best of what simple vegetables and beans have to offer in one colorful, protein-loaded dish. Made with frozen edamame, corn, black beans, tomatoes, red onion, and my zesty avocado dressing, it’s ready to serve at the potluck or barbecue in less than 20 minutes!
Now, this simple edamame salad recipe may be naturally vegan, healthy, and gluten free, but that doesn’t mean it’s lacking in flavor. The medley of beans and vegetables add tart and refreshing flavors while the creamy avocado dressing brings plenty of zest and a subtle heat. All in all, this is a crowd-pleasing salad you can take with you to any event or keep for yourself to enjoy as a dip with tortilla chips.
- Not only is this salad a breeze to put together with only 8 ingredients, but it’s also healthy, loaded with refreshing and zesty flavors, and a fantastic source of protein.
- The spicy avocado dressing livens up every bite with a pop of zest and heat.
- It’s a naturally vegan and gluten free salad or snack that fits in at every party, holiday, or get-together.
Edamame - Chances are you’ve seen edamame (or soybeans) on the menu at your favorite sushi restaurant. With 11.9 grams of protein per 100 grams, it’s a fantastic source of plant-based protein to enjoy as a snack or toss in a salad (they’re the main source of protein in this Asian chopped salad). I made this salad with frozen shelled edamame because it’s widely available and already cooked but fresh edamame works just as well.
Black beans - Canned black beans are the most convenient option in this quick and easy salad. They’re also a secondary source of protein and add another layer of Mexican-inspired flair. If you don’t have black beans, use pinto beans instead.
Corn kernels - Frozen, canned, or fresh corn kernels are all great options.
Grape tomatoes - Or cherry tomatoes.
Spicy avocado dressing - This is one of my all-time favorite salad dressings! It’s super creamy (yet dairy free) and has an addictively zesty, somewhat spicy flavor. All you need is a blender, as well as cashews, cilantro, garlic, jalapeno, avocado, lime juice, water, and salt to make it.
Step 1. Cook the edamame and corn. Quickly cook the frozen edamame and corn according to the package instructions. Meanwhile, make the avocado dressing if you haven’t already.
Step 2. Prep the veggies. Rinse all of the veggies under running water and dry them very well. Chop and dice the onion, cilantro, and tomatoes, then transfer them to a large bowl.
Step 3. Assemble. Stir the beans, edamame, corn, and salt in with the rest of the veggies. Pour the spicy avocado dressing overtop and stir to coat. Adjust the flavors as needed, then serve!
Tips and FAQs
- Dry the rinsed and/or cooked vegetables really well. Any excess water will make the salad liquidy and prevent the dressing from coating the beans and corn.
- If you need the salad in a hurry and don’t have time to make the avocado dressing, swap it for a drizzle of olive oil and lime juice, and add diced avocado separately.
- The avocado dressing has a mild spice level. If you want to avoid the spice, either remove the veins and seeds from the jalapeno beforehand or omit the spicy pepper completely.
- Mix up the flavors and ingredients! Add in avocado chunks for extra creaminess, crushed nuts for crunch, diced green chili peppers and/or cucumbers, or swap the dressing for guacamole salsa.
- For even deeper flavors, assemble the salad and let it chill in the fridge for 30 minutes before serving. This gives the flavors from the vegetables and dressing time to meld together.
Is edamame good for you?
Yes! Despite the rumors about soy being bad for you, edamame is a highly nutritious and low-calorie snack. It’s a great source of heart-healthy vitamin K, as well as folate and anti-cancerous properties.
What do you serve with edamame salad?
This salad comes in handy when you need a quick and refreshing side dish or appetizer for summer dinners, potlucks, or picnics. It also fits in quite well on Taco Tuesday or Cinco de Mayo with crispy tofu tacos, blackened shrimp tacos, and tofu enchiladas!
To make it part of a more substantial meal or for a filling weekday lunch, add a scoop of the salad on top of a bed of leafy greens or cooked quinoa. Enjoy it as-is or pair it with a lean protein, like salmon or chicken breasts.
Did you end up with leftovers? Scoop up each bite with tortilla chips for a healthy snack!
Room temperature: The salad should be fine to be left out on the kitchen counter for a few hours.
Refrigerator: Store the leftover salad in an airtight container in the fridge for up to 3 or 4 days.
More easy salads you’ll love
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 12 oz frozen shelled edamame
- 15 oz black beans drained and rinsed (1 can)
- 1 ¼ cup frozen corn
- 1 cup grape tomatoes halved
- ½ red onion diced
- ¼ cup cilantro chopped
- 1 teaspoon salt
- ¼ cup spicy avocado dressing plus more to taste
- Cook the edamame and corn according to the package instructions; While the vegetables are cooking, make the avocado dressing.
- Drain and rinse the veggies under cold water, then transfer to a large bowl.
- Add the beans, tomatoes, red onion, cilantro, and salt to the bowl and stir to combine. Pour the avocado dressing over everything, then stir. Do a quick taste test to see if you want to add more dressing; reserve the rest to use another day. Enjoy!