Edamame, Corn and Tomato Salad

Kathy W


This is a light, freshing salad that is quick to fix.

I adapted it to suit my taste from a recipe I found in Meals in Minutes Easy Vegetarian Cookbook.

Note: cooking method also includes a microwave


★★★★★ 1 vote

15 Min
10 Min
Stove Top


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  • 2-3
    ears corn
  • 2 c
    edamame, cooked and cooled
  • 3
    roma tomatoes, seeded and diced (or use cherry tomatoes that have been halved if you prefer)
  • 1
  • 1-2 Tbsp
    fresh parsley, chopped (or cilantro if you prefer)

  • 2 Tbsp
    lime juice
  • 1 Tbsp
    canola or vegetable oil
  • 1/2-1 tsp
  • 1/8-1/4 tsp
  • 1 Tbsp
    sugar - more or less to your taste (or none at all)

How to Make Edamame, Corn and Tomato Salad


  1. Microwave corn, 2 ears at a time, for about 3 1/2 minutes. Remove husks and silk and cool. Cut kernels from the cob and place in a large bowl.
  2. Cook edamame according to package directions. Rinse with cold water until cool. Drain. Add to the corn.
  3. DRESSING: While corn and edamame are cooking, mix together lime juice, oil, salt, pepper and sugar (optional) in a jar with a tight fitting lid. Shake to mix and set aside.
  4. Add tomato, avocado and parsley to corn and edamame.
  5. Shake up dressing again and add to the salad. Gently mix. Serve immediately.
  6. NOTE: If you want to make this ahead of time, prep the corn, edamame, tomato and parsley. Make up the dressing, but do not add it to the salad. Just before serving, dice the avocado and add it and the dressing to the salad.

Printable Recipe Card

About Edamame, Corn and Tomato Salad

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tag: Quick & Easy
Hashtags: #corn, #Tomato, #lime, #edamame

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