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If you’re looking for a protein-packed salad that’s bursting with flavor, this Edamame Salad is the answer! It’s a vibrant mix of edamame, sweet corn, crisp red bell peppers, and a light dressing. It’s perfect for those looking for a hearty salad that can serve as a main course or a delightful side dish. Whether you’re cooking for two or just want a smaller batch, this salad is easy to adjust and always hits the spot.

a white bowl filled with edamame, red peppers and corn next to an orange napkin and a whole red pepper.

Craving more delicious and convenient salad options? Explore our collection of small batch and single serving salad recipes! We have something for everyone, from the classic flavors of a Greek Salad to the vibrant combination of a Sweet Potato and Black Bean Salad. Love a hearty option? Try our protein-packed Cobb Salad, Taco Salad, or flavorful Chicken Caprese Salad.

Why You’ll Love This Edamame Salad Recipe

  • Packed with protein: Edamame beans deliver a healthy dose of plant-based protein.
  • Fresh and vibrant: The crisp vegetables and simple dressing keep things light and flavorful.
  • Super versatile: Adjust the ingredients to your liking, and it pairs well with many main dishes.
  • Make-ahead friendly: This salad is perfect for prepping in advance.
  • Small batch: No more huge leftover salads! This recipe is scaled for two servings

All About Edamame

Edamame (pronounced ed-ah-MAH-may) are immature soybeans with a bright green color and slightly sweet flavor. Unlike mature soybeans, they’re harvested before hardening. You can buy them either in the pod (which isn’t edible) or already shelled.

Edamame is a popular snack or appetizer, typically sold frozen. Simply steam or microwave the beans briefly until tender. Here’s why they’re a fantastic addition to your diet:

  • High in protein: Edamame packs a powerful protein punch, making it a great choice for vegetarians and vegans.
  • Packed with nutrients: It’s a good source of fiber, antioxidants, and other essential vitamins and minerals.
  • Low-carb and low-glycemic: This makes edamame a healthy choice for many different diets.

Ingredients And Substitutions

If you have any ingredients leftover from this quick edamame salad recipe, check out our Leftover Ingredients Recipe Finder.

  • Edamame: The star of the show, edamame is high in protein and adds a satisfying chew. Green peas can be a good alternative if edamame is unavailable.
  • Red Bell Pepper: Adds a sweet, crisp texture. Try orange or yellow bell peppers for a similar crunch with a slightly different flavor profile.
  • Corn: Sweet corn adds a pop of sweetness. Peas or chopped snap peas could work here as well.
  • Scallion: Brings a mild onion flavor that’s not overpowering. Chives or a small amount of red onion can be used instead.
  • Garlic: Just a hint to enhance the overall flavor. Garlic powder can be used in a pinch, but start with a small amount.
  • Olive Oil: I use extra virgin olive oil. Avocado oil is a good substitute.
  • Red Wine Vinegar: Provides moisture and tang. Apple cider vinegar or lemon juice are great alternatives.
  • Tomato: Adds juiciness and freshness. Diced cucumber can be a refreshing substitute.
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How To Make An Edamame Salad

See the recipe box below for ingredient amounts and full recipe instructions.

Start by preheating your oven to 400°F (200°C). Combine the edamame, red bell peppers, corn, scallions, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat everything evenly. Roast for 10-15 minutes until the edamame starts to turn slightly golden. Let the vegetables cool slightly, then mix in the chopped tomatoes and red wine vinegar. Taste the salad and adjust the seasoning if needed. Enjoy warm or chilled!

an edamame salad in a bowl on a black counter next to cloves of garlic, green onions, and red peppers.

Expert Tips

  • Don’t overdress: Start with less dressing and add more to taste.
  • Garnish for extra flavor: Sprinkle with chopped fresh herbs, sesame seeds, or even toasted nuts.

Serving Suggestions

Enjoy this edamame salad with:

Frequently Asked Questions

What is a serving size?

This makes roughly two side salad portions or one generous main dish salad.

How long will edamame salad keep in the fridge?

Store leftovers in the refrigerator for up to 3 days.

Can I add other protein to this edamame salad recipe?

Diced chicken, cooked shrimp, or crumbled tofu all work well.

Is edamame the same as soybeans?

 Yes, edamame are immature soybeans with a sweeter flavor.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

Related:  8 Healthy Single Serving Meals

If you’ve tried this small batch edamame salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


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Because you’re worth it

Small Batch Edamame Salad

4.88 from 8 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 2 servings
This colorful edamame salad is filled with protein-packed edamame, crunchy red bell peppers, sweet corn, garlic, and tomatoes. It makes a wonderful main dish meal or a delicious side dish if serving two people.

Ingredients  

  • 6 ounces fresh or frozen shelled edamame
  • 6 ounces chopped red bell peppers (about ½ of a red bell pepper)
  • 4 ounces fresh or frozen corn kernels
  • 1 scallion -finely diced
  • 1 clove garlic -chopped
  • ½ tablespoon olive oil
  • teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • ½ cup chopped tomatoes (about 1 small tomato)
  • ½ tablespoon red wine vinegar
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Instructions 

  • Preheat the oven to 400°F (200°C).
  • Prepare the Vegetables: Arrange the edamame, red bell peppers, corn, scallion, and garlic evenly on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss everything together to ensure the vegetables are well coated. Bake in the oven at 400°F (200°C) for 10 to 15 minutes, or until the edamame begins to slightly brown. Remove from the oven and allow to cool for about 15 minutes.
  • Combine and Season: Transfer the roasted vegetables to a mixing bowl. Add the chopped tomatoes and red wine vinegar. Mix well. Taste the salad and adjust the seasoning with more salt, pepper, or vinegar if needed.
  • Serve: The salad can be served either warm, immediately after preparing, or chilled. If serving chilled, place the salad in the refrigerator to cool down before serving.

Notes

    • Don’t overdress: Start with less dressing and add more to taste.
    • Garnish for extra flavor: Sprinkle with chopped fresh herbs, sesame seeds, or even toasted nuts.

Nutrition

Serving: 1serving, Calories: 217kcal, Carbohydrates: 25g, Protein: 12g, Fat: 9g, Saturated Fat: 1g, Sodium: 164mg, Potassium: 740mg, Fiber: 7g, Sugar: 9g, Vitamin A: 2955IU, Vitamin C: 121.4mg, Calcium: 60mg, Iron: 2.6mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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4.88 from 8 votes (1 rating without comment)

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14 Comments

  1. Ann M. says:

    I’ve already made this twice in a week! I love that it keeps for several days in the refrigerator and is a quick and easy side dish. Definitely a “keeper”!

  2. Holly Lasha says:

    This sounds super yummy. I have to give it a try!

  3. WIDYA says:

    What a delicious recipes! The edamame looks so tasty! Nyum nyum! So informative and the pictures making me so hungry!

  4. Nicole says:

    This looks delicious! Will try making this later this week!
    Nicole