Edamame Corn And Tomato Salad Recipes

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EDAMAME AND CORN SALAD



Edamame and Corn Salad image

A wonderful summer salad. Tastes especially good with fresh edamame.

Provided by Carla W

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

Steps:

  • Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
  • Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g

HEALTHY GARDEN SALAD



Healthy Garden Salad image

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.

Provided by Kitties 2

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Yield 8

Number Of Ingredients 12

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
⅓ cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
¾ teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 33.4 g, Fat 9.8 g, Fiber 8.7 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 438.3 mg, Sugar 3.1 g

EDAMAME, CORN AND TOMATO SALAD



Edamame, Corn and Tomato Salad image

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

Provided by Kathy W

Categories     Other Salads

Time 25m

Number Of Ingredients 11

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 avocado
1-2 Tbsp fresh parsley, chopped (or cilantro if you prefer)
DRESSING
2 Tbsp lime juice
1 Tbsp canola or vegetable oil
1/2-1 tsp salt
1/8-1/4 tsp pepper
1 Tbsp sugar - more or less to your taste (or none at all)

Steps:

  • 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.

ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

Provided by Shawn Edelman

Categories     Citrus     Ginger     Herb     Onion     Pepper     Vegetable     Side     Freeze/Chill     Corn     Chill     Healthy     Self     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

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