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Fresh edamame salade with creamy cilantro dressing drizzled on top, garnished with herbs in white ceramic bowl

Edamame Salad with Cilantro Dressing

A vibrant, protein-packed salad featuring tender edamame beans tossed with fresh vegetables and a zesty cilantro-lime dressing that's perfect for lunch or as a side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian-Fusion
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups frozen shelled edamame
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1/2 cucumber diced
  • 1/4 red onion thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Bring a pot of salted water to boil and cook frozen edamame for 3-5 minutes until tender. Drain and rinse with cold water to cool completely.
  2. In a large bowl, combine the cooled edamame, cherry tomatoes, diced bell pepper, cucumber, and red onion.
  3. In a small bowl, whisk together lime juice, olive oil, rice vinegar, honey, salt, and black pepper until well combined.
  4. Add chopped cilantro to the dressing and stir to incorporate.
  5. Pour the cilantro dressing over the edamame mixture and toss well to coat all ingredients evenly.
  6. Let the salad sit for 10 minutes to allow flavors to meld before serving.
  7. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Notes

This salad keeps well in the refrigerator for up to 3 days. You can substitute the honey with maple syrup for a vegan version. For extra crunch, add toasted sesame seeds or chopped peanuts before serving.