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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.
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.
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!
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:
- Baked chicken: Simple marinated lemon chicken is a classic pairing.
- Fish: Pairs beautifully with roasted salmon or baked cod.
- Sandwiches: Makes a satisfying side with a Reuben sandwich or turkey wrap.
- Soup: Serve with a warm bowl of tomato soup or creamy vegetable soup for a light meal.
- All on its own: This salad is hearty enough to be the star of your lunch!
Frequently Asked Questions
This makes roughly two side salad portions or one generous main dish salad.
Store leftovers in the refrigerator for up to 3 days.
Diced chicken, cooked shrimp, or crumbled tofu all work well.
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!
Small Batch Edamame Salad
Equipment
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
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup chopped tomatoes (about 1 small tomato)
- ½ tablespoon red wine vinegar
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
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- Don’t overdress: Start with less dressing and add more to taste.
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- Garnish for extra flavor: Sprinkle with chopped fresh herbs, sesame seeds, or even toasted nuts.
Nutrition
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.
Yummy! I love recipes with so many colors and good protein and fiber. Definitely trying this out!!
What a beautiful colorful salad! I love edamame, but don’t eat it very often. It is the forgotten bean in my house!
You had me at edamame! I love how colorful this is and looks so healthy and delicious!
xoxo
Annie
I love a good colorful side dish! Edamame is my favorite, so I’m going to have to give this one a try. Thanks so much for sharing!
This recipe looks so yummy Joanie! I’ll have to try it!!
this looks SO good! I love the edamame in it! I cannot wait to try!
This is so fresh and tasty! Always looking for more ideas to spice up my salads!
This sounds amazing! I love red peppers and edamame. Definitely going to try.
There’s something so special and comforting about a roasted red pepper salad. I love that your salad includes edamame and is so colorful. It looks so tasty and inviting. Mmmmm….
Lovely vibrant salad, I wouldn’t mind this eating for dinner. I usually add quinoa too for a more filling meal.