Edamame Tomato Salad
A colorful, protein-packed salad featuring edamame, cherry tomatoes, and sweet corn, tossed with lime juice, olive oil, and fresh herbs. Perfect as a light meal, side dish, or make-ahead lunch.
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.
