Corn, Edamame & Quinoa Salad is one of the easiest salad recipes. It is full of vegetables, flavor and is the perfect side dish to take to a pot-luck or your office party. I usually buy shelled edamame in the frozen section to save some time on shelling them yourself. If you’d like it a little spicier, try adding in a jalapeño or a habanero pepper (if you’re brave!). If you try lowering the amount of quinoa in the dish (or try substituting more vegetables), then this dish can have even lower carbs. I even love eating this one for breakfast – it’s an another way to get in more veggies!
- 2/3 cup water
- 1/3 cup quinoa
- 3 cups frozen corn
- 1 16-ounce can black beans
- 1 1/2 cups frozen, shelled edamame
- 1 cup chopped red pepper
- 1/2 cup chopped cilantro
- 6 green onions, chopped
- 4 garlic cloves, minced
- 6 tablespoons lemon juice
- 1/4 cup reduced-sodium soy sauce (I use gluten-free soy sauce)
- 2 tablespoons smooth dijon mustard
- 2 tablespoons olive oil
- Place water and quinoa in a small saucepan and prepare according to package directions.
- Meanwhile, in a colander, rinse and drain the corn, black beans and edamame, just to wash away the liquid from the beans and help the edamame and corn to begin thawing. Transfer to a large mixing bowl.
- Add red pepper, cilantro, green onions, garlic and prepared quinoa.
- To prepare the vinaigrette, combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture.
- Chill for an hour or two before serving to allow the flavors to combine.
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