Edamame Bean Salad with Corn and Rice Vinegar

When it comes to quick, colorful, and nourishing side dishes, this bean salad with edamame has become a regular favorite in my kitchen. It's bright, crunchy, and packed with plant-based protein - a perfect balance of satisfying and refreshing. Every time I make it, it disappears from the fridge within a day or two - a sure sign it's become a household favorite. It's one of those dishes that's stupidly easy to make from pantry and freezer staples but still feels fresh and exciting every time you open the fridge.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time:

Total Time: 30 minutes

Servings: 6 Servings

Calories: 174 kcal per serving

Ingredients

2 cups - frozen shelled edamame
1 cup - frozen corn
1 - red bell pepper
4 tablespoons - sesame oil
½ cup - Rice Vinegar
¼ cup - green onion
2 tablespoons - lime juice
1 tbsp - sesame seeds
1 tsp - salt
½ tsp - black pepper

Instructions

Place the frozen edamame and corn in a colander and rinse under cool water until fully thawed. Drain well.
In a large bowl, combine the edamame, corn, and red bell pepper.
In a small bowl, whisk together sesame oil, rice vinegar, lime juice, salt, and black pepper.
Pour the dressing over the edamame mixture, add green onion and sesame seeds, and toss to combine until evenly coated.
Serve immediately or refrigerate for up to 3-4 days.

Nutrition