Summer Corn Edamame Salad with Lemon Basil Vinaigrette

This Summer Corn Edamame Salad with Lemon Basil Vinaigrette is so fresh, easy, and full of summer vibes!  Makes a great meal, side dish, or easy potluck option!

This Summer Corn Edamame Salad is full of summer vibes and is so easy to make!

Believe it or not, there was a time when I didn’t know what quinoa was, how to pronounce it, or why it was so good for you.  At that time, I also had no clue about edamame — what it was or even how to cook with it.  In fact, when I first shared this Summer Corn Edamame Salad way back on July 24, 2011, both were about to change.  This salad was actually one of my first “healthy” recipes that weren’t intentionally healthy, but were the beginning of what would later become my clean eating lifestyle (more on my journey with weight loss and food here).

In fact, testing out this salad showed me how tasty quinoa was (plus how to cook it!), the delicious meaty bite of shelled edamame, and how flavorful just a few simple ingredients can be when combined. I can still remember not even knowing how to pronounce quinoa (it’s pronounced “keen-wa” in case you’re not sure) back then — crazy how far I’ve come since then.  It really just takes a first step.

Bowl of frozen edamame that has been shelled for the Summer Corn Edamame Salad Fresh ears of corn, ready to be cooked for the Summer Corn Edamame Salad

How To Make Corn Edamame Salad

The good news is this salad Corn Edamame Salad is very easy to make, which is why I absolutely love it for an easy summer salad.  There are just a few ingredients that need to be cooked ahead (quinoa and corn), and then everything else can be prepped while they’re cooking.

More specifically, here are the basic steps for how to make this salad:

  • Cook quinoa (instructions below for how to make quinoa)
  • Cook corn, and then slice kernels off the cob
  • Thaw frozen shelled edamame
  • Make the lemon basil vinaigrette
  • Combine the quinoa, sliced red onions, corn, and edamame in a large mixing bowl
  • Add the vinaigrette
  • Toss to coat

And then, poof, you have a super easy and delicious summer corn edamame salad that can be enjoyed right away, hot or cold!

Close-up of cooked quinoa in a sauce pan, ready to be added to the summer corn edamame salad.

What is Edamame?

If you’re not yet aware, edamame are what make up soy protein, tofu, miso, soybean oil, soy sauce, and tempeh.  Edamame are actually immature soybeans, and can be eaten whole, once they’ve been removed from their pods. They’re green in color and can be cooked by boiling, steaming, or pan-frying.  You can also eat them raw, which is delicious (and how we have them in this corn edamame salad recipe).  They are also commonly added to soup, noodle bowls, salads, or enjoyed as a snack.

Where To Buy Edamame

You can either buy edamame shelled or unshelled at the grocery store in the freezer section, but I recommend shelled edamame for this recipe or any recipe where you’ll need them out of their pods (which is pretty much the only way I ever use them). If you’re looking to steam edamame like is done at Japanese restaurants for an appetizer, then buy them in their pods.

Overhead view of the ingredients for the summer corn edamame salad, including sliced red onions, lemon basil vinaigrette, edamame, lemons, and cooked quinoa.

Are Edamame Good For You?

So I know there’s a lot of debate about the healthiness and nutrition of edamame.

Here are several proven health benefits of edamame:

  • Edamame is high in protein. A cup of cooked edamame yields approximately 18.5 g of protein, which is awesome, since most plant-based sources tends to be lower in protein.  Additionally, edamame contains all 9 essential amino acids your body needs.
  • Edamame is rich in fiber. Adding edamame to your diet is a great way to increase your daily fiber intake, since 1 cup of edamame contains 8 g fiber.
  • Edamame is high in vitamins and minerals. As expected with the nutritional boost of fiber and protein, edamame also provides a ton of micronutrients.  For example, a 1 cup serving of edamame provides 16% recommended daily value for vitamin C, 10% for calcium, 560 milligrams of omega-3 fatty acids, 20% for iron, and it provides important vitamins and minerals, like thiamin, magnesium, manganese, phosphorus, copper, folate and vitamin K.
  • Edamame doesn’t raise blood sugar. Edamame is low in total carbs, relative to its protein and fat, and it measures very low on the glycemic index, which makes it a great option for a low carb diet.

Personally, I have concluded that the health benefits and overall tastiness of edamame make it ok in my book, especially since I eat it in moderation and as part of an otherwise healthy, balanced diet.  If you’re interested in other options for this corn edamame salad, however, check out my list of recommended substitutions at the bottom of this post.

Overhead view of a mixing bowl, which contains shelled edamame, sliced red onions, cooked quinoa, and fresh corn, ready for the vinaigrette to be tossed in for the summer corn edamame salad Pouring the lemon basil vinaigrette into the bowl of summer corn edamame salad, which will then be tossed and served.

How To Make Quinoa for this Edamame Salad

Besides the corn, making the quinoa is the only other ingredient that needs to be cooked for this recipe, which is awesome since the quinoa can be cooked while we prep everything else for the salad.  Here’s how to cook the quinoa for this recipe:

  1. Add 1 cup water to a large pot, and heat over high heat.

  2. Once the water is boiling, add 1/2 cup uncooked quinoa, and stir to combine.

  3. Bring the mixture to a simmer.

  4. Cover, and cook for 20 minutes, or until all the water is absorbed.

  5. Remove from heat, fluff the quinoa with a fork, and set aside to cool.

Adding in the quinoa to this recipe packs in additional fiber and protein, plus other vitamins and minerals and it tastes great with all the ingredients.  If you’d like to replace it, check out the recipe substitutions section at the bottom of this post for substitution ideas.

Mixing bowl of summer corn edamame salad, which ad been tossed with lemon basil vinaigrette, and is ready to serve.

How To Make Lemon Basil Vinaigrette

I absolutely love the lemon basil vinaigrette in this corn edamame salad!  It adds so much vibrance and brings everything together so well.  Plus, it’s so simple.

Here are the ingredients:

  • olive oil
  • freshly squeezed lemon juice
  • red wine vinegar
  • minced garlic
  • fresh basil
  • sea salt
  • black pepper

The flavors for the dressing are a little tart on their own, given the lemon and red wine vinegar, BUT they pair perfectly with the sweet corn, quinoa, and edamame int he salad, which are all more naturally sweet.  However, you could always add in some raw honey (or pure maple syrup, if vegan) if you’d prefer to sweeten it a little bit.

Bowl of summer corn edamame salad setting next to a larger bowl which has been tossed with dressing.

How To Serve Edamame Corn Salad

This Corn Edamame Salad is very versatile.  I’ve enjoyed it as an entire meal and as a side, and both are great.  While it’s very hard to stop eating because it’s so tasty, I do prefer it as a side to a different protein, but that’s just me.  The recipe itself will provide all the macros one could want for a meal or a snack.

Here are some serving options, if you’re looking to add some meat:

Do I Eat this Corn Edamame Salad Hot or Cold?

The other big question here is whether to eat your corn edamame salad hot or cold.  The answer is simple: Either!  I like it warmed a bit, but it’s great served cold, too.  If you do refrigerate this salad for a bit to allow the flavors to really become vibrant, you can always reheat it in the microwave for a couple minutes to eat through.  It’s great hot or cold — it’s just your preference.

That being said, it also makes a great potluck option for this same reason – it doesn’t matter if it’s cold or at room temperature!

Side view of summer corn edamame salad, filled with cooked quinoa, sliced red onions, edamame, and fresh corn.

Ingredient Substitution Recommendations

Paleo Substitutions

Since both quinoa and corn are both not part of a paleo diet, you can replace with:

  • cucumber
  • sweet potato
  • almonds
  • pumpkin seeds
  • broccoli
  • lettuce or mixed greens
  • carrots
  • green bell peppers
  • cauliflower rice

Edamame Substitutions

For those who are wanting to avoid edamame, here are some substitution ideas:

  • snap peas
  • green peas
  • green beans (diced)
  • carrots
  • green bell peppers
  • lima beans

As always, feel free to leave a comment below if you have any questions on recipe ingredient substitutions or share what you may have changed and how it went!

Overhead view of a white bowl holding summer corn edamame salad, next to sliced lemons, which are also included in the basil vinaigrette.

Corn Edamame Salad Recipe Video

5 from 1 vote
This Summer Corn Edamame Salad is full of summer vibes and is so easy to make!
Summer Corn Edamame Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Summer Corn Edamame Salad with Lemon Basil Vinaigrette is so fresh, easy, and full of summer vibes!  Makes a great meal, side dish, or easy potluck option!

Categories: Salad
Difficulty: Easy
Keyword: edamame corn quinoa salad, edamame quinoa salad, quinoa edamame corn salad
Servings: 6
Calories: 310 kcal
Author: A Sweet Pea Chef
Ingredients
FOR THE DRESSING:
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 tsp red wine vinegar
  • 2 cloves garlic, minced
  • 8 fresh basil leaves, finely chopped (plus more for optional garnish)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/3 cup olive oil
FOR THE SALAD:
  • 1/2 cup quinoa uncooked (to yield approx. 2 cups quinoa)
  • 1 cup water
  • 4 large ears fresh corn on the cob (to yield 2 cups corn kernels)
  • 2 cups shelled edamame, frozen and thawed
  • 3/4 cup red onion, (approx. 1/4 large onion), very thinly sliced
Instructions
  1. To cook the quinoa, combine 1/2 cup uncooked quinoa with 1 cup water in a sauce pan, bring to boil, then simmer, covered for 20 minutes. Once all the water is absorbed, fluff with a fork and set aside to cool as well.

  2. Fill large pot with water and heat over high heat until boiling. Add ears of corn, and cook for 4-5 minutes, or until kernels are easily pierced with a fork or knife.

  3. In a small mixing bowl, combine the lemon juice, red wine vinegar, garlic, basil, sea salt, and black pepper, and stir together. Add the olive oil and whisk together until emulsified. Set aside. (Can add raw honey to sweeten, if too tart for your taste, but will balance with the ingredients in the salad as written).

  4. Remove corn from hot water, and allow to cool on a cutting board.  When cool enough to touch, slice the kernels off the cob, and set aside.  Discard the remaining cob.

  5. In a large mixing bowl, combine the corn, thawed edamame, cooked quinoa, and red onion in large mixing bowl.

  6. Drizzle with dressing and toss to coat.

  7. Garnish with additional basil if desired.

Recipe Video

Recipe Notes

Can be stored in an air-tight container for up to 5 days in the refrigerator. 

Nutrition Facts
Summer Corn Edamame Salad
Amount Per Serving (1 cup)
Calories 310 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Sodium 396mg17%
Potassium 520mg15%
Carbohydrates 34g11%
Fiber 6g24%
Sugar 6g7%
Protein 11g22%
Vitamin A 235IU5%
Vitamin C 14.5mg18%
Calcium 48mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

23 thoughts on “Summer Corn Edamame Salad with Lemon Basil Vinaigrette

  1. I made this to serve to company with seared tuna on the grill. Instead of boiling the corn, I put it in a sieve, and drained the edamame over it. I thought it cooked it just enough. I’m finishing the leftovers today as lunch, with a bit of the leftover tuna on top. Our guests asked for the recipe!

    1. Hi Caroline! Unfortunately, I don’t. I’d love to add nutritional data on all my recipes in the future but it’s not currently available. I hope you enjoy the tasty salad, though 🙂

  2. I was wondering if this can be cold too, have a block party this Saturday, want to make something nutritious, but nothing to keep it warm on the table?

  3. Hi Lacey!

    I made this salad yesterday and I just love it. I began thinking I had a red onion on hand which I did not so I had to leave it out, but it is delicious all the same! I can’t wait to make it again WITH the onion! Thanks for a wonderful recipe. Definitely a keeper!

  4. Made this for my family tonight, it was a HUGE hit. Thanks for the amazing recipes you put on your blog, I now have something new to make for my family every night of the week.

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