If you’re looking for the perfect edamame salad recipe, this Summer Corn & Edamame Salad hits all the right notes. With tender edamame, crisp sweet corn, and juicy cherry tomatoes in a simple white balsamic vinaigrette, this edamame salad is easy and hearty – plus, it’s an amazing meal-prep salad, awesome for making ahead of time.

Summer corn & edamame salad in a white bowl with gold salad servers. The background is marble and there is a red and white gingham napkin in the corner.

Table of Contents

The Story Behind the Recipe

I developed this recipe in the height of summer, when the last thing I wanted was to be stuck in the kitchen. I just wanted to be outside enjoying the sunny weather (which can be very fleeting in the Pacific Northwest!)

I wanted to make sort of a cold succotash situation (traditionally made with corn, tomatoes, and lima beans). Succotash is so colorful and screams summer!

I loved this edamame and corn salad from the first time I whipped it up. It was satiating without being heavy (thank you edamame for being an excellent protein source!) I also loved that it could sit in the fridge for a handful of days, ready for quick meals and snacks whenever I am.

The crunchy sweet corn and juicy tomatoes pair perfectly with protein-rich edamame. And I love the bite that a bit of red onion and some freshly ground black pepper lend to the whole deal.

Readers say …

“This summer salad is absolutely amazing! It’s so easy to make and tastes like summer. It’s my go-to dish when I have to bring something to a party or cookout.”
– LESA
Ingredients for summer corn and edamame salad including sweet corn, frozen edamame, cherry tomatoes, and red onion on a white marble background.

Edamame Salad Ingredients

So what’s in this edamame salad?

  • Corn – Fresh off the cob, if possible, but thawed frozen corn will work just fine, too
  • Cherry tomatoes – Halved. Grape tomatoes or even diced larger tomatoes will work, too.
  • Edamame – Either the fresh stuff bought in the refrigerator section (Trader Joe’s has a version that I recently tried and it was so good!) Or, start with frozen shelled edamame, then cook and cool it.
  • Red onion – I like the tender crunch and flavor from a bit of diced onion. Plus, the purple color of mild red onions looks so pretty with the red, yellow, and green!
  • Basil – What’s a summer salad without fresh basil?! If you don’t have any on hand, parsley or even cilantro will do in a pinch.
  • Olive oil
  • White balsamic vinegar – I love the pungent yet lighter taste of white balsamic. White wine vinegar will work, too.
  • Salt & pepper

Adaptations & Variations

  • Add avocado: One reader reports adding avocado, which I think it an amazing addition. I just suggest adding the avocado right before serving this salad, so that the avocado doesn’t brown.
  • Add feta: If you’re not eating vegan and dairy is okay, add a few crumbles of feta cheese for a salty, creamy addition.
  • Add cilantro & lime juice: One reader adds cilantro and lime juice for a spin on this salad that I can’t wait to try! I might add a few jalapeños when I try this adaptation, too.

How to Make Summer Corn & Edamame Salad

First, cook the corn and the edamame. Set a large pot of water over high heat, and cook the corn until tender. Remove the corn and, add the edamame, then drain and cool.

Cut the kernels off the cob. Add them to a large bowl along with the edamame, cherry tomatoes, onion, and basil.

Then, drizzle in the olive oil and vinegar, along with some salt and pepper. Taste and add more salt and pepper if desired. Serve now or chill and serve later!

Summer edamame salad in a white bowl with gold salad servers. There is a red and white gingham napkin in the corner.

How to Store Edamame Salad

This corn & edamame salad keeps well for 3-4 days in the refrigerator. Just keep it in an airtight container with a lid.

Tips for Success

  • Let the corn and edamame cool completely before adding to the salad with the other ingredients. Otherwise the heat could affect the tomatoes and onion.
  • Shortcut ideas: Go with refrigerated shelled edamame and frozen thawed corn for a completely no-cook situation. Summertime win!
Summer corn & edamame salad in a white bowl with gold salad servers.

I love this edamame succotash salad all by itself for a simple and satisfying lunch or dinner, but it’s also a great side – especially for potlucks.

Best of all, hardly any time in the kitchen is needed, and this corn salad is perfect for meal prep too. More time outside in the sun!

More Summer Salads

Summer Corn & Edamame Salad recipe {vegan, gluten-free}
5 from 5 votes

Summer Corn & Edamame Salad

Prep: 10 minutes
Cook: 6 minutes
Total: 16 minutes
Author: Kare
Yield: 6 servings
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame dressed in a simple white balsamic vinaigrette.
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Ingredients

  • 2 ears fresh sweet corn (husks and silk removed [or about 1 1/2 cups frozen corn kernels, thawed])
  • 10 ounces frozen shelled edamame (1 bag)
  • 1 pint cherry tomatoes, halved (10 ounces or about 1 1/4 cup)
  • 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

Instructions

  • 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.

Notes

Substitutions:
  • Use 1 1/2 cups frozen corn kernels, thawed, instead of corn on the cob.
  • Use fresh refrigerated edamame instead of frozen (I’ve seen it at Trader Joe’s)

Nutrition Facts

Serving: 1g, Calories: 93kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 305mg, Potassium: 278mg, Fiber: 1g, Sugar: 4g, Vitamin A: 605IU, Vitamin C: 28mg, Calcium: 16mg, Iron: 1mg

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