20-Minute Edamame Corn Salad
Bright, herbaceous salad combining tender edamame and sweet corn kernels with crisp bell pepper and green onions, bound in tangy oregano-garlic vinaigrette. Fresh parsley adds grassy notes. Serve chilled as a side dish at summer barbecues, picnics, or light lunches. This version emphasizes fresh herbs and simple technique, ready in under 90 minutes with minimal hands-on time.
Ingredients
- 16 ounces frozen shelled edamame
- 3 ears fresh corn, cooked and kernels cut from cob
- 1 medium red bell pepper, coarsely chopped
- 4 green onions, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- ¼ cup cider vinegar
- 1 tbsp McCormick Oregano Leavesfresh oregano1:3herb
stronger, fresher flavor
- 1 tsp garlic powder
- 1 tsp sea salt
- ¼ tsp organic ground black pepper
Instructions
- 1
Bring water to boil in medium saucepan over high heat.
- 2
Add edamame and cook until bright green and tender.
- 3
Drain edamame and rinse under cold water.
- 4
Whisk together olive oil, cider vinegar, oregano, garlic powder, sea salt, and black pepper in large bowl.
- 5
Add edamame, corn, bell pepper, green onions, and parsley to bowl.
- 6
Toss until evenly coated.
- 7
Cover and refrigerate at least 1 hour.
- 8
Toss again before serving.
Tips
Cook edamame only 4 minutes for tender-crisp texture; longer cooking makes them mushy and dulls color.
Make vinaigrette first, then add vegetables while dressing is still warm to enhance flavor absorption during chilling.
Good to Know
Covered, refrigerated up to 3 days. Salad softens slightly but remains edible.
Prepare through step 6 (tossed in dressing) up to 24 hours ahead. Refrigerate covered. Toss before serving.
Serve chilled. Ideal temperature is 40F or colder. Works as side at barbecues, picnics, potlucks, or light summer lunch.
Common Mistakes
Overcook edamame to avoid mushy texture and color loss
Skip the 1-hour chill to avoid flat flavors; vinaigrette needs time to penetrate vegetables
Substitutions
FAQ
Can I use canned corn instead of fresh?
Yes. Drain and rinse canned corn well to remove excess sodium and starch. Use about 2 cups. Thawed frozen corn also works; skip any cooking step.
How long can I keep this salad?
Refrigerated and covered, the salad stays fresh up to 3 days. Vegetables soften slightly over time but remain edible. Toss before each serving.
Can I make the vinaigrette ahead?
Yes. Make the vinaigrette up to 24 hours ahead and store in an airtight container. Whisk again before using. Add vegetables and edamame the same day for best texture.