Corn Edamame and Quinoa Salad

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!

Corn, Edamame & Quinoa Salad

Corn, Edamame & Quinoa Salad


  • 2/3 cup water
  • 1/3 cup quinoa
  • Salad:
  • 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
  • Dressing:
  • 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


  1. Place water and quinoa in a small saucepan and prepare according to package directions.
  2. 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.
  3. Add red pepper, cilantro, green onions, garlic and prepared quinoa.
  4. 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.
  5. Chill for an hour or two before serving to allow the flavors to combine.
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