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Enjoy a vibrant Edamame Salad loaded with protein-rich edamame, crisp red peppers, sweet corn, garlic, and tomatoes. Perfect as a fulfilling main course or a tasty side dish for two, this salad stands out for its satisfying blend of hearty, nutritious, and flavorful vegetables. I often prefer salads that are robust enough to be the centerpiece of a meal. This colorful combination of roasted edamame and red bell peppers has become a staple in my dinner rotation, beautifully complementing dishes like roasted salmon or simply broiled chicken.
What Is Edamame?
Edamame are whole, immature soybeans. Typically you see regular soybeans that are a brown or tan color, edamame are actually green.
Edamame beans are often sold while still encased in their pods, which are not meant to be eaten. You can also find the shelled edamame, without the pods.
Most edamame in the US is sold frozen. You can heat them by steaming or microwaving them for a few minutes.
Why This Recipe Works
- I like to keep this recipe simple by using mostly frozen vegetables, although you can certainly use fresh. I used 6 ounces of frozen shelled edamame and about 4 ounces of frozen corn. Having bags of frozen vegetables on hand can make cooking 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.
- This edamame salad is healthy and low in calories.
- It’s absolutely delicious!
Check out our other Single Serving Salad ideas!
Health Benefits Of Edamame
- Edamame is high in protein making it an excellent source of protein for vegetarians and vegans. One cup (155 grams) of cooked edamame provides about 18.5 grams of protein.
- Some studies indicate that the antioxidants and fiber in edamame may help to lower cholesterol.
- Edamame is low in carbs and measures very low on the glycemic index.
How To Make This Recipe
See the recipe box below for ingredient amounts.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the edamame, red bell peppers, corn, scallion and garlic on a baking sheet. Drizzle olive oil over the vegetables and add 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.
Expert Tips
- Taste for salt and add more if desired.
- Consider serving edamame salad over your favorite grain: rice, quinoa, or farro.
Frequently Asked Questions
You can definitely make this salad recipe ahead of time and store it in the refrigerator until you are ready to enjoy it. It’s also a great option for meal prep. This edamame salad will last up to 5 days in a covered container in the fridge.
Absolutely! This salad recipe is very easy to customize. Consider adding chopped carrots or diced sweet potatoes to your version.
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:
Other Small Salad Recipes
Enjoy!
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.
Related: 8 Healthy Single Serving Meals
If you’ve tried this edamame salad 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.
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Edamame Salad For One
Equipment
Ingredients
- 6 ounces fresh or frozen shelled edamame
- 6 ounces chopped red bell peppers (about 1/2 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)
- ½ tablespoon red wine vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Place the edamame, red bell 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.
Notes
- Taste for salt and add more if desired.
- Consider serving edamame salad over your favorite grain: rice, quinoa, or farro.
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.
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”!
This sounds super yummy. I have to give it a try!
What a delicious recipes! The edamame looks so tasty! Nyum nyum! So informative and the pictures making me so hungry!
This looks delicious! Will try making this later this week!
Nicole