For optimal nutrition, we are told to “eat the rainbow” when it comes to our meals. Edamame Garden salad is a simple and delicious way to do just that. Packed with a variety of flavorful vegetables and fiber-packed legumes, this salad is dressed in a simple dressing using heart friendly olive oil. Use Edamame Garden Salad as a side dish or pack it for lunch. Or, add any of our delicious spouted chips for a light dinner that is perfect to serve during warm weather.


Edamame Garden Salad


1/2 cup olive oil

1/4 cup rice vinegar

2 teaspoon lemon juice

1 teaspoon chopped fresh garlic

1 teaspoon fresh thyme

1 teaspoon salt

1/4 teaspoon black pepper

2 cups edamame, cooked according to package directions then cooled

1 cup cooked black beans, rinsed and drained

1 cup corn, frozen then thawed, or fresh then cooked and cooled

1 cup halved cherry tomatoes

1 cup zucchini or cucumber, diced

1/2 sweet yellow onion or red onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/3 cup chopped fresh cilantro or parsley


Whisk together olive oil, rice vinegar, lemon juice, garlic, thyme, salt and pepper. Set aside.

In a large bowl, lightly mix together remaining ingredients. Pour dressing over salad and toss until everything is evenly coated with dressing. Serve immediately or cover and refrigerate until ready to serve.

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