Mexican Edamame Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You've got to try this Mexican Edamame Salad! It's one of my go to recipes when I want something fresh and satisfying without spending hours in the kitchen. The whole thing comes together in just 45 minutes, and most of that is hands off cooking time. I love how the edamame gives you a serious protein boost, keeping you full and energized, while all those vibrant veggies and cilantro make it taste like you've gone to real effort. The best part? It's incredibly budget friendly and uses simple ingredients you probably already have on hand. Trust me, this one's a winner.
Ella x
Ingredients
- 200edamame
- 150corn kernels
- 100red bell pepper
- 100red onion
- 20cilantro
- 60lime juice(freshly squeezed)
- 120olive oil
- 4salt
- 2pepper
- 100avocado(diced)
Detail level
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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