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A colorful salad with cherry tomatoes, black beans, corn, and edamame in a blue bowl, with a fork on the side and a multicolored cloth beneath.
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Fresh Edamame Salad with Lime Dressing

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.
Course Salad, Side Dish
Cuisine American
Diet Vegan, Vegetarian
Keyword black bean edamame salad, edamame corn salad, lime edamame salad, summer edamame salad
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 8
Author Pamela Reed

Ingredients

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.