Edamame Salad Recipe - this colorful salad is filled with protein packed edamame, crunchy red peppers, sweet corn, garlic and tomatoes. A salad that's a wonderful main dish meal or could be easily served as a side dish if serving two people.
Main dish salads are often my favorite meals. If a salad is hearty, healthy and packed full of flavorful vegetables. I could easily eat it over and over again. This gorgeous Roasted Edamame and Red Pepper Salad has been my lunch twice already this week and last week it was served alongside a roasted salmon fillet.
Just pause for a moment and take a look at the beautiful colors in this salad. Vibrant reds, dark and almost neon greens, bright yellows - such happy colors.
This roasted red pepper and edamame salad recipe was inspired by a salad I picked up at the deli counter of my local grocery store.
I was shopping for a few sides to go along with the main dish I was preparing that evening. The deep, rich colors of the salad quickly caught my eye.
As it turned out, the edamame salad was the perfect addition to our grilled chicken and I knew then that I needed to recreate the recipe in my kitchen so that we could enjoy it again.
Salads on the side are something my husband and I have been enjoying more of lately. Instead of your typical side dish of rice, potatoes, or even cooked vegetables, a crunchy, flavor packed salad tends to satisfy us even more.
How To Make An Edamame Salad
I kept my recipe simple by using mostly frozen vegetables. I used 6 ounces of frozen edamame and about 4 ounces of frozen corn.
Having bags of frozen vegetables on hand can make meal making so much easier when you're cooking for one or two. Use what you need and keep the remainder in the freezer for next time.
I also used half of a medium sized red pepper which came to about 6 ounces chopped. You can use the whole pepper if you'd like, I felt this amount was a nice balance to the edamame and corn.
I spread the edamame, corn and chopped peppers on a baking sheet and added a finely diced scallion, chopped garlic, a pinch of salt, a pinch of black pepper and a drizzle of olive oil.
The vegetables roast in the oven for about 10 minutes. After they cool slightly, I added chopped tomatoes and a touch of red wine vinegar.
As mentioned, this edamame salad is a great side salad and if used as such, the remainder can be refrigerated and enjoyed the next day.
You'll find that this recipe will give you the perfect amount if you're eating it as a main dish salad. You might also enjoy adding it as a topping to cooked fish as well as grilled chicken.
Other Small Salad Recipes
- Cucumber Salad
- Cobb Salad
- Italian Pasta Salad
- Spinach and Orzo Salad
- Avocado Salad
- Antipasto Salad
- Chicken Salad
For more information on the baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
- 6 ounces fresh or frozen shelled edamame
- 6 ounces chopped red peppers (about 1/2 of a red pepper)
- 4 ounces fresh or frozen corn kernels
- 1 scallion , finely diced
- 1 clove garlic , chopped
- 1/2 tablespoon olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup chopped tomatoes (about 1 small)
- 1/2 tablespoon red wine vinegar
- Preheat the oven to 400 degrees F.
- Place the edamame, red peppers, corn, scallion and garlic on a baking sheet. Drizzle the olive oil over the vegetables and add the salt and pepper. Stir to combine. Place baking sheet in the oven and bake for 10 to 15 minutes or until the edamame just begins to brown slightly. Remove from the oven and set aside to cool, about 15 minutes
- Transfer the vegetables to a bowl and stir in the chopped tomatoes and the red wine vinegar. Taste and adjust seasoning, as desired.
- Serve warm or chilled.
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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