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Edamame Corn Carrot Salad

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Total Time
Prep: 25 min + chilling

By Taste Of Home Editorial Team

Recipe by Maiah Miller, Montclair, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California

Test Kitchen Approved

Edamame Corn Carrot Salad

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Yield: 8 servings
Prep: 15 min
Cook: 10 min
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Ingredients

  • 2-1/2 cups frozen shelled edamame
  • 3 cups julienned carrots
  • 1-1/2 cups frozen corn, thawed
  • 4 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • vinaigrette:
    • 3 tablespoons rice vinegar
    • 3 tablespoons lemon juice
    • 4 teaspoons canola oil
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly.
  2. Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts

2/3 cup: 111 calories, 5g fat (0 saturated fat), 0 cholesterol, 135mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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