My Fresh Edamame Salad with Lime Dressing is a bright, colorful salad made with edamame, sweet corn, black beans, juicy cherry tomatoes, and a fresh homemade lime dressing.
Fresh Edamame Salad for Summer
This is one of those salads that just screams summer. My edamame salad is fresh, colorful, and packed with simple ingredients that taste so good together. Sweet corn, juicy cherry tomatoes, black beans, and edamame are all tossed in a bright homemade lime dressing that keeps every bite light and refreshing.
If you’ve been around here for a while, you already know I love cooking with edamame. Whether it’s my simple Salted Edamame for snacking or my Edamame Pesto for tossing with pasta, I’m always looking for new ways to use these little green soybeans. We’ve been making this salad on repeat because it’s easy to throw together and tastes just as good for dinner as it does packed up for lunch the next day. Hope you try it soon!
Recipe Tips + Helpful Notes
- Edamame — Cook according to the package directions, then rinse under cold water until completely cool. Drain well before adding it to the salad. If you’re growing edamame in your garden and want to be a little fancy, cook fresh shelled edamame until tender, cool it, and use it instead of frozen.
- Corn — Fresh sweet corn is my favorite during the summer, but frozen corn works great when fresh isn’t in season.
- Black beans — Rinse and drain them well before adding them to the salad.
- Cherry tomatoes — The sweeter the tomatoes, the better! I love using fresh-picked garden tomatoes when I have them.
- Fresh lime juice — Freshly squeezed limes give the dressing the brightest flavor.
- Serving ideas — This salad is perfect as a side dish, but it’s hearty enough to turn into a meal too. I love scooping it into warm corn tortillas for easy edamame tacos or serving it over a bowl of rice for a filling lunch or dinner.
- Make ahead — This salad tastes even better after chilling for at least 30 minutes. You can also make it a day ahead—just give it a quick toss before serving.
Let’s Make My Edamame Salad!
Cook edamame.
Add the edamame to a large serving bowl. Add in the corn, black beans and cherry tomatoes. If you see any edamame shells or corn silks, now is the time to clean them out.
Make the lime dressing.
Pour the dressing over the salad.
And give it a good toss to coat it all in that yummy lime dressing.
Throw in the fridge to blend them flavors and then serve! Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a quick toss before serving. If you’d like to brighten it back up, squeeze a little fresh lime juice over the top.
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Fresh Edamame Salad with Lime Dressing
PrintIngredients
For the salad:
- 1 (12 ounce package) frozen shelled edamame cooked and cooled
- 3 cups fresh corn kernels cut from the cob (about 4 to 5 ears), or frozen corn, thawed if fresh isn’t in season
- 1 (15 ounce can) black beans rinsed well and drained
- 1 pint cherry tomatoes cut in half
Fresh lime dressing:
- 1/4 cup fresh lime juice 3–4 limes
- 2 tablespoons olive oil
- 1 clove garlic finely minced
- 2 tablespoons chopped fresh cilantro
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook the edamame according to the package directions. Drain and rinse under cold water until cooled. Drain well.
- In a large serving bowl, combine the cooled edamame, corn, black beans and cherry tomatoes. If there’s any edamame shells or corn silks that bother you, now is the time to pick them out.
- In a small bowl whisk together the lime juice, olive oil, garlic, cilantro, salt, and black pepper until well combined. Pour the dressing over the salad and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to let the flavors come together.
- Toss once more before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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