Zesty Edamame Salad with Cilantro Lime Dressing
A vibrant salad featuring edamame, corn, and a zesty lime dressing that enhances its fresh flavors, perfect for any occasion.
Ingredients
For the salad
- 2 cups shelled edamame I recommend Eden Foods for quality
- 2 cups frozen organic corn Green Giant has a great selection
- 1 piece red bell pepper, diced
- 1/2 cup finely chopped red onion
- 1/3 cup chopped green onion
- Fresh cilantro for garnish I love using fresh, organic cilantro
For the dressing
- 2 pieces juice of limes Freshly squeezed is best!
- 3 tablespoons avocado oil I swear by Chosen Foods
- 2 tablespoons red apple cider vinegar
- 1 tablespoon honey or agave Use local honey for a comforting touch
- Sea salt and freshly cracked black pepper, to taste
- 1/2 teaspoon cumin for a warm finish
Instructions
Preparation
- Cook the shelled edamame according to package instructions. If you’re using pods, boil them in water until tender, about 5-7 minutes. The beans should be bright green and tender to the bite.
- While the edamame cooks, heat a non-stick skillet over medium heat. Add the frozen organic corn and sauté for about 5-7 minutes until heated through and slightly caramelized.
- Dice the red bell pepper, finely chop the red onion, and slice the green onions. Combine everything in a large bowl with your cooked edamame and sautéed corn.
- In a mason jar, mix the lime juice, avocado oil, apple cider vinegar, honey (or agave), sea salt, black pepper, and cumin. Seal it up and shake vigorously for about 30 seconds until well combined.
- Pour the dressing over the salad mixture and gently toss to coat every piece evenly. Feel free to add more salt or lime juice to taste. Garnish with extra cilantro if desired.
Notes
This salad keeps well in the fridge for up to 3 days. Store the dressing separately for the freshest result. For optimal flavor, let the salad rest for about 15 minutes before serving.