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Edamame Corn Carrot Salad

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California
  • Total Time
    Prep: 25 min + chilling
  • Makes
    8 servings


  • 2-1/2 cups frozen shelled edamame
  • 3 cups julienned carrots
  • 1-1/2 cups frozen corn, thawed
  • 4 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • 3 tablespoons rice vinegar
  • 3 tablespoons lemon juice
  • 4 teaspoons canola oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly.
  • Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts
2/3 cup: 111 calories, 5g fat (0 saturated fat), 0 cholesterol, 135mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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  • shawnba
    Feb 7, 2018

    Really crunchy and refreshing!! Will make this again. I did cut the recipe in half for just the two of us