Description
A bright, crunchy, and herb-forward salad perfect for weeknights, potlucks, and meal prep. Featuring a zesty cilantro-lime dressing, this dish balances textures and flavors with ease.
Ingredients
Scale
- 2 cups frozen edamame, shelled
- 1 cup corn, drained (canned or frozen)
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced (optional)
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare ingredients: Measure lime juice, olive oil, and spices. Dice bell pepper, onion, tomatoes; chop cilantro; slice avocado last.
- Blanch the edamame: Bring a pot of salted water to a rolling boil. Add frozen edamame and boil for 4-5 minutes. Drain and rinse with cold water, then cool completely.
- Make the dressing: Blend lime juice, olive oil, cilantro, garlic, honey (or maple syrup), cumin, salt, and pepper until smooth.
- Combine base ingredients: In a large bowl, combine edamame, corn, bell pepper, onion, tomatoes, and chopped cilantro. Pour dressing over salad and toss gently to coat.
- Finish and fold in avocado: Fold diced avocado in just before serving, if using.
- Chill and serve: Chill for 30 minutes for best flavor, then serve.
Notes
Adjust the dressing’s acidity and seasoning to taste. Serve immediately or chill for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg