Edamame Corn Carrot Salad Recipes

EDAMAME AND CORN SALAD

Edamame and Corn Salad image

A wonderful summer salad. Tastes especially good with fresh edamame.

Provided by Carla W

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

Steps:

Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g

CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE

Carrot Edamame Salad With Sweet Asian Vinaigrette image

Delicious, nutritious, simple and light! Great for vegans and vegetarians who are looking for something a little different in the salad department. I buy a small bag of carrots and shred them myself using a food processor for the freshest taste, but you could try using pre-shredded carrots too.

Provided by Little Tomato

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups of shredded carrots
1/2 of shelled edamame
1/2 cup raisins (soak in hot water if too dry)
3 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons Thai sweet chili sauce

Steps:

1. Combine the carrots, edamame and raisins in a medium sized bowl.
2. Combine ingredients for the dressing and let sit until the sugar dissolves.
3. Add the dressing to the carrot mixture.
4. Let sit for 30 minutes in the refridgerator before serving to allow the flavors to mingle. Serve chilled.

Nutrition Facts : Calories 201.9, Fat 7.2, SaturatedFat 1, Sodium 227.5, Carbohydrate 34.8, Fiber 4.8, Sugar 24, Protein 2

ROASTED CORN AND EDAMAME SALAD

Roasted Corn and Edamame Salad image

Provided by Shawn Edelman

Categories Citrus Ginger Herb Onion Pepper Vegetable Side Freeze/Chill Corn Chill Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

SUMMER CORN & EDAMAME SUCCOTASH SALAD

Summer Corn & Edamame Succotash Salad image

A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.

Provided by Kare for Kitchen Treaty

Categories Salad

Time 16m

Number Of Ingredients 9

Ingredients

2 ears fresh sweet corn (husks and silk removed (or about 1 1/2 cups frozen corn kernels, thawed)
1 (10-ounce) bag frozen shelled edamame
1 pint 10 ounces (or about 1 1/4 cup) cherry tomatoes, halved
1/2 small red onion (diced)
5-6 medium basil leaves (chiffonaded)
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste

Steps:

Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g

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