Appetizers and Sides

Edamame, Corn and Quinoa Salad

I love edamame, so when I saw this edamame, corn and quinoa salad recipe from Eating Well Living Thin on a friend’s Pinterest board the other day, I put the ingredients on my grocery list. It just looked too beautiful to resist, and plus, I always appreciate a good quinoa recipe. This salad is quick to toss together — mine’s chilling in the fridge now as a side dish to roasted chicken drumsticks tonight, and I can’t wait to eat it. I snuck a taste before putting it away to chill, and it’s very light and refreshing — a little tangy with just enough kick. The corn adds sweetness, the red bell pepper lends a nice crunch, and the edamame makes it a satisfying salad.

I think this will become a regular in my spring/summer meal rotation because of how easy and healthy it is. The leftovers will keep well, too, which means if I make a lot of it, I’ll have an easy side dish or light lunch on hand for a few days.

Edamame, Corn and Quinoa Salad

Makes 8 1/2-cup servings


  • 2 cups frozen, shelled edamame
  • 1 cup frozen corn
  • 1 cup cooked, cooled quinoa
  • 1 green onion, sliced (just the green parts)*
  • 1/2 red sweet bell pepper, diced
  • 1 tablespoon minced fresh cilantro*
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder**
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon freshly ground black pepper
  • Dash of cayenne**

*I’m not a fan of cilantro or raw green onions, so I skipped these two ingredients.

**For those of you with little kids: I did add the chili powder and cayenne, and they give the salad a great flavor boost without making it too spicy for the kids. Jack is very sensitive to spicy foods, and I don’t think even he would react to the tiny amount of spiciness in this.


Bring a pot of water to a boil, then add the edamame and corn for just a minute (don’t overcook them!). Drain well and cool completely.

In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne.

Drizzle the dressing over the salad and toss to coat.  Cover and chill for at least two hours.



About Saucy Mommy

I'm Beverly, a mom of two who loves to cook and write. Check out my blog at for family-friendly (but tasty) meal ideas and pictures of bento box lunches.


7 thoughts on “Edamame, Corn and Quinoa Salad

  1. Thanks for sharing the recipe and your beautiful photos. The recipe looks colorful and delicious!

    Posted by eclecticlamb | March 22, 2012, 11:07 am
  2. This looks amazing. So colorful. I must make it.

    Posted by atemptingvegancom | March 22, 2012, 11:27 am
  3. ok what is Quinoa and where do i find it at the store. this looks so good and i want to try it this weekend 🙂 YUM!!!

    Posted by Lauren | March 23, 2012, 8:50 am
    • Lauren, quinoa is an ancient grain that’s long been consumed in South America (for centuries) and has in recent years become popular worldwide. It has a ton of health benefits, has a slight nutty flavor and can be used like rice! It’s very versatile and can be found in the “natural foods” aisle at the store. Most groceries have it; if not, Trader Joe’s or Whole Foods does for sure. But I got mine at Vons (a Safeway chain).

      Posted by Saucy Mommy | March 23, 2012, 9:39 am
  4. Hmm is anyone else encountering problems with the
    images on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog.
    Any feedback would be greatly appreciated.

    Posted by | October 22, 2012, 7:50 am

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