This vibrant Edamame Tomato Salad is a fresh, protein-packed dish perfect for busy weeknights or meal prep.
Brimming with fiber-rich edamame, sweet cherry tomatoes, and crisp corn, it’s a plant-based powerhouse that supports a healthy diet.
Lightly dressed with lime juice and olive oil, it’s refreshing, low in saturated fat, and incredibly easy to make.
Edamame Tomato Salad
Equipment
- 1 large mixing bowl
- 1 knife
- 1 cutting board
- 1 can opener
- 1 measuring cup
- 1 citrus juicer (optional)
- 1 spoon or salad tongs
Ingredients
- 1 pint cherry or grape tomatoes
- 2 cups shelled edamame 12–16 oz frozen works well
- 1 can 15 oz sweet corn, drained
- ½ medium red onion diced
- ¼ cup fresh cilantro chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Edamame: If using frozen shelled edamame, begin by cooking them according to the package instructions. Typically, this involves boiling water in a medium saucepan, adding the edamame, and cooking for 5–7 minutes until tender but still slightly firm to the bite. Once cooked, drain the edamame thoroughly and set aside in a large mixing bowl to cool slightly. Cooking them just right ensures a satisfying, slightly nutty texture that complements the fresh vegetables.
- Slice the Tomatoes: Wash the cherry or grape tomatoes thoroughly under cold running water. Remove any stems, then slice each tomato in half. Try to make the halves uniform in size so they mix evenly in the salad and look visually appealing. The juicy sweetness of these tomatoes provides a bright, fresh flavor that balances the savory edamame and corn.
- Dice the Onion: Peel the red onion and slice it in half. Using a sharp knife, finely dice one half of the onion into small, even pieces. This ensures that the onion’s flavor is evenly distributed throughout the salad without overwhelming the other ingredients. Red onion adds a subtle bite and aromatic depth that pairs beautifully with the lime dressing.
- Chop the Cilantro: Rinse the fresh cilantro leaves under cool water to remove any grit. Pat them dry with a kitchen towel or paper towel. Remove the thicker stems and chop the leaves finely. Fresh cilantro brings a bright, herbal note to the salad, enhancing its overall freshness and visual appeal.
- Prepare the Corn: Open the can of sweet corn and pour it into a colander to drain the liquid thoroughly. Pat the corn lightly with a paper towel if needed to remove excess moisture. The corn adds natural sweetness, color, and texture, creating a perfect contrast with the crisp edamame and juicy tomatoes.
- Combine the Vegetables: In the large mixing bowl with the cooked edamame, add the halved tomatoes, drained corn, diced red onion, and chopped cilantro. Gently toss the ingredients together using a spoon or salad tongs to ensure even distribution without bruising the tomatoes. This step builds the base of your salad and allows all the flavors to mingle.
- Prepare the Dressing: Cut two fresh limes in half and squeeze the juice into a small bowl or directly over the salad. Make sure to remove any seeds. Add two tablespoons of high-quality olive oil and season with salt and freshly ground black pepper to taste. The lime juice adds tangy brightness, while the olive oil contributes a silky texture and healthy fats that coat the vegetables evenly.
- Toss the Salad: Pour the dressing over the vegetable mixture and gently toss everything together until each ingredient is lightly coated. Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired. Take care to toss gently to keep the tomatoes intact while ensuring every bite is flavorful.
- Serve or Store: This salad can be served immediately for a fresh, crisp experience, or transferred to an airtight container for later use. If storing, refrigerate for up to 4–5 days. It makes an excellent make-ahead meal, a refreshing side dish for barbecues, or a light lunch option that’s easy to grab and enjoy.
Notes
- Use fresh, firm cherry or grape tomatoes for the best flavor and texture.
- Frozen shelled edamame works perfectly and saves prep time; cook just until tender to maintain a slight bite.
- Drain canned corn thoroughly to prevent a watery salad.
- Adjust lime juice and salt to taste; some limes are more tart than others.
- This salad is versatile—feel free to add avocado, bell peppers, or cucumber for extra color and nutrition.
- Toss gently to keep the tomatoes and edamame from breaking.
- Perfect for meal prep: keeps well in an airtight container in the fridge for 4–5 days.
Chef’s Secrets To Perfect Salad
Achieving the perfect Edamame Tomato Salad is all about balance.
Make sure your edamame is cooked just until tender—overcooked beans lose their firmness and texture.
Use ripe, juicy cherry tomatoes for natural sweetness and visual appeal.
When chopping onions and cilantro, aim for uniform pieces to ensure even flavor distribution.
Always dress the salad gently to prevent crushing the ingredients, and taste before serving to adjust seasoning.
A splash of extra lime juice just before serving can refresh the flavors beautifully.
Serving Suggestions For Every Occasion
This salad is highly versatile and can complement a variety of meals.
Serve it as a light, healthy lunch on its own or as a refreshing side at summer barbecues alongside grilled chicken, fish, or tofu.
It pairs beautifully with quinoa, couscous, or whole-grain wraps for a satisfying meal.
Garnish with a sprinkle of toasted seeds or a few slices of avocado for added texture and richness.
For an eye-catching presentation, serve in individual bowls or a large, vibrant salad platter.
Storage Tips For Best Freshness
Store the salad in an airtight container in the refrigerator for up to 4–5 days.
Keep the lime juice and olive oil mixed in to maintain freshness, or, if prepping in advance, add the dressing just before serving to preserve crispness.
For longer storage, do not freeze, as the tomatoes and corn will become watery.
Always use a clean spoon when serving to avoid introducing moisture or bacteria, which can shorten shelf life.
Frequently Asked Questions
1. Can I use frozen corn instead of canned?
Yes, frozen corn works perfectly. Simply cook it briefly until tender, drain any excess water, and allow it to cool before mixing into the salad.
2. Is this salad vegan and gluten-free?
Absolutely! All ingredients are plant-based and naturally gluten-free, making this salad suitable for vegan, vegetarian, and gluten-free diets.
3. Can I prepare this salad ahead of time?
Yes, it keeps well in the fridge for 4–5 days. For best texture, store the salad undressed and add the lime-olive oil dressing just before serving, especially if tomatoes are very juicy.
4. Can I add other vegetables or ingredients?
Definitely! Bell peppers, cucumber, avocado, or radishes can enhance flavor, texture, and nutrition. Add herbs like parsley or mint for a unique twist. Just adjust seasoning accordingly.
5. How can I prevent the salad from becoming watery?
Drain canned corn thoroughly, use firm tomatoes, and avoid overcooking the edamame. Toss gently and serve soon after dressing to maintain crispness.
