Edamame Salad with Honey Vinaigrette

This Edamame Salad with Honey Vinaigrette is a quick and easy to make side dish perfect for any occasion.

There are very few recipes that are quicker, easier, and more satisfying than a simple bean salad!

I live on easy recipes like this Edamame Salad during the warmer months. Not only is it budget friendly, but loaded with nourishing vegetables, comes together in less than 15 minutes and perfect as a meal prep for the week ahead.

WHAT INGREDIENTS DO I NEED?

• 16oz frozen edamame - shelled
• 10oz frozen corn
• ½ bell pepper (preferred color)
• 5 green onions
• ½ bunch fresh cilantro
• ¼ cup avocado oil (or olive oil)
• 3 tablespoon red wine vinegar
• 4 teaspoon honey
• ½ teaspoon salt & pepper

OPTIONAL ADDITIONS:

Depending on what you have on hand and what you enjoy, these would be delicious additions to your edamame salad:

• Diced avocados
• Baby arugula
• Crumbled feta or Queso fresco
• Shredded carrots
• Slivered almonds

HOW DO I MAKE EDAMAME SALAD?

STEP 1: Microwave the frozen corn and edamame according to package instructions.

STEP 2: Combine corn and edamame in a large bowl. Add chopped bell pepper, green onions, and cilantro.

STEP 3: In a small bowl, whisk together the oil, vinegar, honey, salt & pepper.

STEP 4: Pour the vinaigrette over your salad and toss well. Store in an airtight container in your refrigerator until you are ready to serve.

As I said before, I LOVE simple bean salads. If you haven't yet, be sure to check out my Chickpea Salad and Tuscan 3 Bean Salad as well!

Edamame Salad

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Ingredients

• 16oz frozen edamame - shelled
• 10oz frozen corn
• ½ bell pepper (preferred color)
• 5 green onions
• ½ bunch fresh cilantro
• ¼ cup avocado oil (or olive oil)
• 3 tablespoon red wine vinegar
• 4 teaspoon honey
• ½ teaspoon salt & pepper

Instructions

1. Microwave the frozen corn and edamame according to package instructions.
2. Combine corn and edamame in a large bowl. Add chopped bell pepper, green onions, and cilantro.
3. In a small bowl, whisk together the oil, vinegar, honey, salt & pepper.
4. Pour the vinaigrette over your salad and toss well. Store in an airtight container in your refrigerator until you are ready to serve.