Edamame Salad

Get ready for this mouthwatering and refreshing edamame salad packed with sweet corn, crisp cucumber, and colorful bell peppers, all tossed in a zesty lime dressing. Bursting with flavors and textures, this salad is perfect for picnics and BBQs. It's ready in just 15 minutes and it adds a refreshing twist to any meal.

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Servings servings

Calories 214kcal

Author Sina

Equipment

1 large knife
1 chopping board
1 food processor or blender
1 large bowl

Ingredients

For the Salad:

2 cups frozen edamame
2 cups frozen or canned corn
1 yellow bell pepper
1 red bell pepper
1 cucumber
1 small red onion
2 green onions
1/2 cup vegan feta, crumbled

For the Dressing:

3 tablespoons fresh lime juice
4 tablespoons olive oil
1 teaspoon maple syrup
3/4 teaspoon salt
black pepper, to taste
1/2 teaspoon ground cumin
1 cup fresh cilantro
1/4 teaspoon smoked paprika

Instructions

Cook the frozen edamame according to the instructions on the package. Dice the bell peppers.
Dice the cucumber.
Juice the lime.
Place all ingredients for the dressing into a food processor.
Process until you've got a chunky dressing.
Place all ingredients in a large bowl.
Add the cilantro lime dressing.
Stir well and sprinkle with the crumbled vegan feta.

Notes

For a bit of heat, you could sprinkle the salad with red pepper flakes before serving it.
The salad is also great without the vegan feta sprinkled on top. I love it because it adds a creamy and tangy taste. You could also use my homemade vegan feta made with tofu. I recommend leaving out the Italian herbs if you make the vegan feta for this recipe.

Nutrition