Mexican Edamame Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A fresh and flavorful salad made with edamame, corn, and a hint of lime, perfect for a light and refreshing meal.
Ella x
Ingredients
- 200edamame
- 150corn kernels
- 100red bell pepper
- 100red onion
- 20cilantro
- 60lime juice(freshly squeezed)
- 120olive oil
- 4salt
- 2pepper
- 100avocado(diced)
Instructions
- 1
Rinse the edamame and cook according to package instructions until tender. Drain and set aside.
- 2
In a blender or food processor, combine lime juice, olive oil, salt, and pepper. Blend until smooth.
- 3
In a large bowl, combine cooked edamame, corn kernels, red bell pepper, and red onion.
- 4
Pour the dressing over the salad and toss to coat.
- 5
Add diced avocado to the salad and stir gently to avoid mashing.
- 6
Stir in chopped cilantro just before serving.
- 7
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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