Today, we’re going to deviate from the classic green and leafy salads and focus on edamame beans as the centerpiece of the recipe. The recipe we’re going to make is an edamame corn salad. But before we break down how to make this salad, the edamame bean deserves a proper introduction.
Salads are a quick and easy way to get the right amount of nutrients you need in one day. The key to mastering salads and plant-based diets is knowing how to balance out your whole foods so you can get the most out of everything you eat.
To make it simple, the edamame bean is actually an immature soybean that is green in color. This differentiates it from the regular soybean, which can come in three variations: beige, tan, or brown. They’re light in color and quite recognizable.
Edamame beans are rich in minerals, vitamins, and fiber. They contain more folates and vitamin K than their mature counterparts. They also contain a plentiful amount of protein. If you’re trying to commit to a plant-based diet, then edamame beans are definitely a whole food you should introduce yourself to.
For this edamame corn salad recipe, you’ll need:
- 2 cups of cooked edamame beans
- 1 cup of cooked corn
- 1 red bell pepper, diced
- 3 tablespoons of fresh cilantro, chopped
- 3 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of soy sauce
- 2 teaspoons of lemon juice
- ¼ teaspoon of chili powder
- 1/8 teaspoon of sea salt
- 1/8 teaspoon of black pepper
Now, the ingredient list may be a little long, but the assembly of this salad is very simple. First, you have to make sure that your edamame and corn are properly cooked. This will help release their full nutritional potential and make them easier to eat overall. Then add in your bell pepper and cilantro and mix.
Once you’ve stirred these ingredients around, you add in your liquid ingredients, chili powder, salt, and pepper. Make sure to give it another mix so everything is well coated. You want flavor, richness, and nutrition in every bite so be sure you mix once with your dry ingredients and again after adding everything else.
Now it’s time to put the salad into the fridge for at least an hour. All of the flavors will have seeped into the whole foods and brought everything together nicely. After that, you can take out your salad and enjoy it as you, please! It’s a great go-to lunch option if you’re on the go or simply want something quick to make and enjoy.
If you liked this recipe, then be sure to check out my YouTube channel.
If you are looking to become a plant-based / vegetarian health coach, Nutraphoria School of Holistic Nutrition offers an online program. For more information, read my blog post, Nutraphoria – Plant-Based Nutrition.
*Disclosure: There are affiliate links in this post, meaning, at no additional cost to you, I will be compensated if you click through and take action. This is to help support the blog and does not have any impact on my recommendations. Thanks for supporting Plant-Based Eva.