This easy Edamame Salad makes eating the rainbow fun. Edamame, black beans, corn, tomatoes, and red onion are tossed in a zesty spicy avocado dressing. Serve it as a refreshing summer salad, a potluck side, or as a colorful dip with tortilla chips.
Skip the leafy greens for this one—this Edamame Salad highlights simple, vibrant ingredients that combine into a protein-rich, flavorful dish. Using frozen shelled edamame for convenience, the recipe also includes black beans, corn, grape tomatoes, red onion, cilantro, and a creamy spicy avocado dressing. It comes together in under 20 minutes, making it ideal for barbecues, potlucks, or quick weeknight meals.
Although naturally vegan and gluten free, the salad packs plenty of flavor. The beans and vegetables provide bright, refreshing notes while the avocado dressing adds creamy tang and a touch of heat. This crowd-pleasing salad works well as a side, a main over greens or quinoa, or as a snack with chips.
Recipe features
- Only 8 main ingredients, quick to prepare, and a great source of plant-based protein.
- The spicy avocado dressing brings creamy, zesty flavor and mild heat.
- Naturally vegan and gluten free, suitable for parties, picnics, and casual gatherings.
Ingredients
Edamame – Shelled edamame (soybeans) are a rich plant-based protein source and are commonly available frozen. Frozen shelled edamame is convenient because it’s typically pre-cooked; fresh works too.
Black beans – Canned black beans are quick and add texture and additional protein. Drain and rinse before using; pinto beans are a fine substitute.
Corn kernels – Frozen, canned, or fresh corn all work well and add sweetness and color.
Grape tomatoes – Halved grape or cherry tomatoes provide juiciness and acidity.
Red onion – Finely diced for a mild, sharp bite.
Cilantro – Chopped, to brighten the salad.
Salt – To taste, helps bring the flavors together.
Spicy avocado dressing – A creamy, dairy-free dressing made in a blender with avocado, cashews, cilantro, garlic, jalapeño, lime juice, water, and salt. Use about 1/4 cup for the salad, plus more if you like it saucier.
Step-by-step instructions
Step 1. Cook the edamame and corn. Prepare frozen edamame and corn according to package directions. If you plan to make the spicy avocado dressing from scratch, prepare it while the vegetables cook.
Step 2. Prep the vegetables. Rinse the cooked and fresh ingredients with cold water, then dry them well to prevent the salad from becoming watery. Chop the red onion, cilantro, and halve the grape tomatoes. Transfer everything to a large bowl.
Step 3. Assemble and serve. Add the black beans, edamame, corn, tomatoes, red onion, cilantro, and salt to the bowl. Pour the spicy avocado dressing over the mixture and toss until well coated. Taste and adjust seasoning or dressing as needed. Serve immediately or refrigerate for a short while to let the flavors meld.
Tips and FAQs
- Dry ingredients thoroughly. Excess water dilutes the dressing and makes the salad runny; pat cooked and rinsed vegetables dry before mixing.
- Short on time? If you don’t have time to make the avocado dressing, toss the salad with olive oil, lime juice, and diced avocado instead.
- Adjust the spice. The dressing has a mild heat. Remove the jalapeño seeds and membranes to reduce spice, or omit the pepper entirely.
- Customize freely. Add avocado chunks for extra creaminess, toasted nuts for crunch, diced cucumber or green chiles, or swap in a different dressing such as guacamole salsa.
- Chill for deeper flavor. Letting the salad rest in the refrigerator for 30 minutes helps the flavors meld.
Is edamame good for you?
Yes. Edamame is a nutritious, low-calorie food that provides plant-based protein, vitamin K, folate, fiber, and other beneficial nutrients.
What do you serve with edamame salad?
This salad makes a versatile side or appetizer for summer dinners, potlucks, and picnics. It pairs well with tacos, grilled proteins, or vegetarian mains. For a heartier meal, serve a scoop over leafy greens or cooked quinoa, or alongside salmon or chicken breasts. Leftovers are also great scooped up with tortilla chips.
Storage
Room temperature: The salad can sit out for a few hours when serving at a party.
Refrigerator: Store leftovers in an airtight container for 3–4 days. If the dressing contains avocado, the color may darken slightly; stir before serving.
More easy salads you’ll love
- Broccoli Cauliflower Salad
- Tomato Bacon Green Bean Salad
- Summer Sweet Potato Salad
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Edamame Salad
Ingredients
- 12 oz frozen shelled edamame
- 15 oz black beans, drained and rinsed (1 can)
- 1 1/4 cup frozen corn
- 1 cup grape tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1 tsp salt
- 1/4 cup spicy avocado dressing, plus more to taste
Instructions
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Cook the edamame and corn according to package instructions. While they cook, prepare the spicy avocado dressing if making it from scratch.
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Drain and rinse the cooked vegetables with cold water, then transfer them to a large bowl and dry well.
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Add the black beans, tomatoes, red onion, cilantro, and salt. Pour the avocado dressing over the mixture and toss to combine. Taste and add more dressing or seasoning if desired. Serve immediately or chill briefly to meld flavors.
Notes
Nutrition
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