Chilled Edamame & Corn Fiesta Salad
This vibrant Chilled Edamame & Corn Fiesta Salad is the perfect dish for warm-weather gatherings. Bursting with color and flavor, this salad combines hearty edamame with sweet, fresh corn, and crunchy red bell peppers, all brought together with a tangy balsamic dressing. Infused with the aromatic essence of garlic and spices, this dish is not only a delicious appetizer but also a great side for any meal. Perfectly chilled, it can be made a few hours in advance, allowing the flavors to meld beautifully. Enjoy it as a refreshing addition to barbecues, picnics, or family dinners!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
balsamic vinegar
2 tablespoons (none)
cider vinegar
2 tablespoons (none)
brown sugar
1 tablespoon (none)
ground cumin
1/2 teaspoon (none)
onion powder
1/2 teaspoon (none)
garlic
1 clove (minced)
cooked edamame
1.5 cups (cooked and shelled)
fresh cooked corn
1.5 cups (cooked and kernels removed from cob)
red bell pepper
1/2 cup (diced)
cilantro
1/2 cup (freshly chopped)
Instructions
1
In a small saucepan over medium heat, combine the balsamic vinegar, cider vinegar, brown sugar, ground cumin, onion powder, and minced garlic. Stir gently until the sugar is completely dissolved, then remove from heat and allow to cool slightly.
2
In a medium mixing bowl, combine the cooked edamame, fresh corn, and diced red bell pepper.
3
Pour the vinegar mixture over the vegetable medley, gently stirring to ensure all ingredients are well coated.
4
Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 4 hours. During this time, stir the salad once to help incorporate the flavors.
5
Just before serving, fold in freshly chopped cilantro for a burst of freshness. Serve chilled and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Chilled Edamame & Corn Fiesta Salad?
It is a vibrant, refreshing salad made with edamame, sweet corn, and red bell peppers, tossed in a tangy balsamic dressing.
How long does this salad need to chill?
The salad should be refrigerated for 1 to 4 hours before serving to allow the flavors to meld.
What ingredients are used in the dressing?
The dressing is made from balsamic vinegar, cider vinegar, brown sugar, ground cumin, onion powder, and minced garlic.
Is this recipe vegetarian?
Yes, this recipe is entirely vegetarian and vegan-friendly.
Can I use frozen edamame?
Yes, you can use frozen edamame, but ensure it is cooked and shelled before adding it to the salad.
Can I substitute the cilantro?
If you do not like cilantro, you can substitute it with fresh parsley or mint for a different herb profile.
How do I prepare the corn?
The recipe calls for fresh cooked corn with the kernels removed from the cob.
Can I use canned corn instead of fresh?
Yes, you can use canned corn; just be sure to drain and rinse it thoroughly first.
Is the garlic in the dressing raw?
No, the garlic is simmered with the vinegar and sugar mixture until the sugar dissolves.
Can I make this salad a day in advance?
While it is best after 4 hours, it can be made a day ahead; however, wait to add the cilantro until just before serving.
What type of bell pepper is recommended?
Red bell pepper is used for its sweetness and color, but yellow or orange peppers work well too.
Is this salad gluten-free?
The ingredients are naturally gluten-free, but always check your vinegar and spice labels to be certain.
Can I replace the brown sugar?
Yes, you can use honey or maple syrup as a substitute for brown sugar in the dressing.
How many ingredients are in this recipe?
This recipe requires 10 main ingredients.
Is this a spicy dish?
No, the cumin and onion powder provide depth of flavor without heat.
What can I serve this salad with?
It is an excellent side for grilled meats, burgers, or as a standalone appetizer for picnics.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I add other vegetables?
Absolutely! Red onion, black beans, or diced avocado would make great additions.
Do I need to cook the dressing?
Yes, you should heat the vinegar mixture briefly to dissolve the sugar and infuse the garlic.
How much edamame do I need?
The recipe calls for 1.5 cups of cooked and shelled edamame.
What is the texture of this salad?
The salad has a satisfying crunch from the bell peppers and corn, contrasted by the tender edamame.
Can I use white vinegar instead of cider vinegar?
You can, but cider vinegar provides a fruitier acidity that complements the corn and edamame better.
How do I ensure the dressing coats everything?
Stir the salad once midway through the refrigeration process to redistribute the dressing.
Is this salad healthy?
Yes, it is packed with plant-based protein, fiber, and vitamins from the fresh vegetables.
Can I add a protein like chicken?
Yes, adding grilled chicken or tofu would turn this side dish into a complete meal.
What if I don't have balsamic vinegar?
Red wine vinegar can be used as a substitute, though the flavor will be less sweet than balsamic.
Is the salad served warm?
No, this salad is intended to be served chilled.
Can I use dried cilantro?
Fresh cilantro is highly recommended for the best flavor, as dried cilantro has a very different taste.
How much cilantro should I use?
The recipe suggests using 1/2 cup of freshly chopped cilantro.
Is this recipe easy for beginners?
Yes, it involves simple chopping and a quick stovetop step, making it very beginner-friendly.