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

Summer Corn Edamame Salad

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.