Edamame Salad with Homemade Garlic Cilantro Vinaigrette

Edamame Salad with Homemade Garlic Cilantro Vinaigrette

Erin Elaine

"This bright summer salad showcases farm fresh local produce such as tomatoes, corn, cilantro, garlic, jalapenos, and onion, as well as its star ingredient: fresh edamame. Experimenting with different ways to prepare the delicious edamame we grow on my family farm, I stumbled upon this cold salad combination and it has been a huge hit. I'm sure that frozen produce can be substituted for many of the fresh ingredients this recipe calls for; however, you can't beat the taste of fresh local produce. Remember to frequent area farmer's markets whenever the season permits!"
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Ingredients

52 m servings 346 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a large pot half full with lightly salted water and bring to a rolling boil. Add corn cobs and return to a boil. Cook until corn is softened but still firm, about 5 minutes. Remove from pot; rinse with cold water until cool enough to handle. Cut kernels from the cob with a sharp knife; place into a large mixing bowl.
  2. Place edamame into a large pot; pour in 2- to 3-inches of water. Cover; bring to a boil. Steam edamame until shells are softened, 2 to 3 minutes. Drain; let cool. Squeeze the center of each pod to pop the edamame out into a bowl.
  3. Mix edamame, black beans, tomatoes, and onion into the corn kernels; season with salt and pepper.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place jalapeno skin side up on the baking sheet.
  5. Roast jalapeno in the preheated oven until outer skin is charred, about 5 minutes; mince with a sharp knife.
  6. Combine olive oil, garlic, roasted jalapeno, lemon juice, cilantro, balsamic vinegar, and cumin in a bowl; whisk until well mixed. Pour over vegetable mixture; stir until vegetables are coated.

Footnotes

  • Cook's Notes:
  • The dressing ingredient amounts are approximate and should be adjusted for personal taste.
  • In step 2, the edamame can be rinsed under cold water to cool faster after steaming if desired.
  • The jalapeno can also be grilled or roasted in an oven at a high temperature until outer skin blackens.

Reviews

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Great summer salad with flavor. We alder smoked the corn and jalapeno before adding them into the salad. YUM! Will make this again for sure!

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