Quick edamame salad –Welcome to a delightful culinary adventure! Today, we’re preparing a vibrant and refreshing Corn Edamame Salad with Balsamic Vinaigrette. This salad is not only delicious but also bursting with color and nutrition, making it an ideal dish for summer gatherings or casual dinners. Let’s dive into the recipe!
Corn Edamame Salad with Balsamic Vinaigrette
This salad combines sweet corn, tender edamame, and fresh vegetables, all tossed in a tangy balsamic vinaigrette that brings everything together beautifully. It’s simple to make and even easier to enjoy!
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 cup edamame, shelled
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by cooking the corn and edamame if using frozen. Boil them in salted water for about 3-5 minutes until tender. Drain and cool them under cold water to stop the cooking process.
- In a large mixing bowl, combine the corn, edamame, diced red bell pepper, chopped red onion, and parsley. Toss them together to distribute everything evenly.
- In a separate small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, salt, and pepper. Adjust the seasonings according to your taste preferences.
- Pour the dressing over the salad mixture and toss until everything is well coated.
- Allow the salad to sit for at least 15 minutes before serving to let the flavors meld together. This dish can also be made a few hours in advance, just keep it covered in the refrigerator.
- Serve chilled or at room temperature. Enjoy this delightful salad on its own or as a fresh side with grilled proteins!
There’s nothing quite like a handmade salad to brighten up your meal. Enjoy making this Corn Edamame Salad with Balsamic Vinaigrette, and relish each refreshing bite!