Ingredients
- Shelled Edamame: 2 cups
- Red Bell Pepper: 1/2 cup, diced
- Red Onion: 1/4 cup, finely diced
- Corn Kernels: 1/2 cup, fresh or frozen
- Cilantro: 1/4 cup, chopped
- Lime Juice: 3 tablespoons, fresh
- Olive Oil: 2 tablespoons
- Honey: 1 teaspoon
Instructions
- Step 1: If using frozen corn, thaw it under cold water or in the microwave according to package directions.
- Step 2: In a large bowl, combine the edamame, diced red bell pepper, red onion, and corn kernels.
- Step 3: In a small bowl, whisk together the chopped cilantro, lime juice, olive oil, and honey until well combined. This is your dressing.
- Step 4: Pour the cilantro lime dressing over the edamame mixture in the large bowl.
- Step 5: Toss gently to ensure all ingredients are evenly coated with the dressing.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold and generally doesn't require reheating, but you can let it sit at room temperature for a few minutes to take the chill off.
- Serve this vibrant salad as a side dish with grilled chicken or fish, or enjoy it as a light and refreshing lunch.
- For an extra pop of flavor, lightly toast the edamame in a dry skillet before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American