Fresh, bright, and straightforward to put together, Edamame Corn Salad is a vegetarian American salad made with shelled edamame, sweet corn, and red bell pepper in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: American

Ingredients

  • 1 cup shelled edamame (frozen)
  • 1 cup sweet corn (frozen)
  • 1/2 cup red bell pepper (diced)
  • 1/4 cup red onions (finely chopped)
  • 2 tablespoons green spring onions
  • 1/4 cup coriander leaves (chopped)

For Dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic (minced)
  • 1/2 teaspoon maple syrup (optional)
  • 1/4 teaspoon cumin powder
  • 1/8 teaspoon black pepper
  • salt (to taste)

Method

For Dressing

  1. Whisk together the extra-virgin olive oil, lemon juice, minced garlic, maple syrup, cumin powder, salt, and pepper in a glass jar to make the dressing.

Assemble

  1. In a large mixing bowl, place all the salad ingredients. Drizzle the dressing over the salad ingredients.
  2. Toss gently to combine.
  3. Serve immediately or cover and refrigerate for at least 1 hour before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.