Edamame Bean Salad Recipe
Edamame Bean Salad is a fresh, colourful and protein-packed salad made with tender edamame beans, crisp vegetables, fresh herbs and a vibrant homemade lemon dressing. Quick to prepare in under 30 minutes, it's perfect for healthy lunches, meal prep, picnics, barbecues or as a delicious side dish. Packed with flavour, fibre and plant-based protein, this easy salad is both nutritious and satisfying for any occasion.
Equipment
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Cutting Board -
- Measuring Cups and Spoons –
- 1 Small Jar or Mixing Bowl
- Wooden Spoon or Salad Tongs -
- Colander:
Ingredients
- 3 cups shelled edamame beans - cooked and cooled
- 2 medium cucumbers - diced
- 1 large red bell pepper - diced
- 1 yellow bell pepper - diced
- ½ medium red onion - finely chopped
- 1 cup sweetcorn kernels
- 1 cup cherry tomatoes - halved
- 1 medium carrot - finely julienned
- 2 spring onions - thinly sliced
- ¼ cup fresh coriander - chopped
- ¼ cup fresh parsley - chopped
For the Dressing
- 3 tablespoons fresh lemon juice
- 4 tablespoons olive oil - extra virgin
- 1 tablespoon honey or maple syrup
- 2 garlic cloves - minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chilli flakes - optional
Instructions
Step 1 – Prepare the Edamame
- Cook the shelled edamame beans according to the package instructions.
- Drain immediately and rinse under cold water.
- Allow the edamame to cool completely before adding them to the salad.
Step 2 – Prepare the Vegetables
- Dice the cucumbers, peppers and cherry tomatoes into bite-sized pieces.
- Julienne the carrot.
- Finely chop the red onion.
- Thinly slice the spring onions.
- Chop the fresh coriander and parsley.
Step 3 – Make the Dressing
- Add the fresh lemon juice to a small bowl.
- Pour in the extra virgin olive oil.
- Add the minced garlic, Dijon mustard, honey or maple syrup, sea salt and black pepper.
- Whisk until the dressing is smooth and well combined.
Step 4 – Assemble the Salad
- Place all the prepared vegetables into a large mixing bowl.
- Add the cooled edamame beans.
- Sprinkle in the chopped herbs.
- Add the sweetcorn.
- Gently mix the ingredients together.
Step 5 – Dress the Salad
- Pour the dressing evenly over the vegetables and edamame.
- Gently fold everything together until every ingredient is lightly coated.
Step 6 – Chill Before Serving
- Cover and refrigerate the Edamame Bean Salad for 20–30 minutes.
- Before serving, gently toss the salad again and garnish with extra fresh herbs if desired.
- Serve chilled for the freshest flavour and crispest texture.
Notes
- 🥗 For the freshest flavour, chill the Edamame Bean Salad for 20–30 minutes before serving to allow the dressing to soak into the vegetables.
- 🫘 Frozen shelled edamame works perfectly—simply cook according to the package instructions, then cool completely before mixing.
- 🍋 Freshly squeezed lemon juice gives the dressing a brighter, more vibrant flavour than bottled juice.
- 🥑 If adding avocado, stir it in just before serving to keep it fresh and prevent browning.
- 🌿 Fresh herbs such as parsley and coriander are best added at the end to maintain their colour and aroma.
- 🧂 Taste the salad before serving and adjust the seasoning with extra salt, black pepper or a squeeze of lemon juice if needed.
- ❄️ Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as the dressing may settle.
- 🚫 This salad is not recommended for freezing, as the fresh vegetables will lose their crisp texture after thawing.
- 🌱 For a vegan version, replace the honey with maple syrup or agave nectar.
- 🍽️ Edamame Bean Salad is ideal for meal prep, picnics, barbecues, potlucks and healthy weekday lunches. It can be enjoyed on its own or served alongside grilled chicken, fish, tofu or your favourite whole grains.