Summer Corn Edamame Salad With Lemon Basil Vinaigrette

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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!

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.

How To Make Corn Edamame SaladThe 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 cobThaw frozen shelled edamameMake the lemon basil vinaigretteCombine the quinoa, sliced red onions, corn, and edamame in a large mixing bowlAdd the vinaigretteToss to coatAnd then, poof, you have a super easy and delicious summer corn edamame salad that can be enjoyed right away, hot or cold!

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 EdamameYou 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.

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.

How To Make Quinoa for this Edamame SaladBesides 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:
Add 1 cup water to a large pot, and heat over high heat.
Once the water is boiling, add 1/2 cup uncooked quinoa, and stir to combine.
Bring the mixture to a simmer.
Cover, and cook for 20 minutes, or until all the water is absorbed.
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.

How To Make Lemon Basil VinaigretteI 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 oilfreshly squeezed lemon juicered wine vinegarminced garlicfresh basilsea saltblack pepperThe 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.

How To Serve Edamame Corn SaladThis 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:
pan-fried salmonhalibut piccatagrilled tri-tipNashville hot chickenshredded chickenalmond-crusted sea-basschicken stripshoney mustard chickenflank steakDo 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!

Ingredient Substitution RecommendationsPaleo SubstitutionsSince both quinoa and corn are both not part of a paleo diet, you can replace with:
cucumbersweet potatoalmondspumpkin seedsbroccolilettuce or mixed greenscarrotsgreen bell pepperscauliflower riceEdamame SubstitutionsFor those who are wanting to avoid edamame, here are some substitution ideas:
snap peasgreen peasgreen beans (diced)carrotsgreen bell pepperslima beansAs 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!

Corn Edamame Salad Recipe Video
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!
FOR THE DRESSING:1/3 cup freshly squeezed lemon juice1/2 tsp red wine vinegar2 cloves garlic, (minced)8 fresh basil leaves, (finely chopped (plus more for optional garnish))1 tsp sea salt1/2 tsp black pepper1/3 cup olive oilFOR THE SALAD:1/2 cup quinoa (uncooked (to yield approx. 2 cups quinoa))1 cup water4 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)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.
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.
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).
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.
In a large mixing bowl, combine the corn, thawed edamame, cooked quinoa, and red onion in large mixing bowl.
Drizzle with dressing and toss to coat.
Garnish with additional basil if desired.
Can be stored in an air-tight container for up to 5 days in the refrigerator. 

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