Edamame Salad
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Published
This Edamame Salad recipe is bright, herby, salty, and seriously easy to throw together! I start with tender edamame, add creamy crumbles of feta and plenty of fresh dill and parsley, then coat it all in a tangy homemade lemon-Dijon dressing. There’s very little chopping involved, and the dressing is shaken right in a jar, which keeps prep and cleanup as simple as can be!
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A Bright and Easy Edamame Salad
Bean salads are a regular part of my summer rotation (especially my trusted classic three bean salad!), but this edamame salad offers a completely different texture and flavor. It’s every bit as useful for lunches, cookouts, and potlucks, with a firmer, more substantial bite that helps it stand out on the table. I always use pre-shelled edamame here to keep things super easy. Then it’s just a case of adding some red onion, dill, parsley, feta, and a quick homemade dressing.
Edamame has a fairly mild flavor on its own, so that punchy dressing and generous amount of fresh herbs are doing a lot here. Lemon juice brings the tang, Dijon helps the olive oil blend smoothly, and a small amount of maple syrup rounds the dressing out without making the salad taste sweet. I also season the dressing lightly, then adjust if needed before serving, since feta can vary quite a bit in saltiness. It’s a simple combination, but every ingredient pulls its weight in this edamame salad!
Helpful Tips and Variations
- Use shelled edamame. Make sure you buy edamame that’s already been removed from the pods, sometimes labeled mukimame. If yours is frozen, cook or thaw it according to the package directions and let it cool before assembling the salad.
- Season lightly to start. Feta brands can vary quite a bit in saltiness. I recommend starting with a small amount of salt in the dressing before adjusting to taste once you toss it all together. You may find the finished salad only needs a small pinch, or none at all!
- Switch it up. Add diced cucumber, bell pepper, shredded cabbage, grated carrots, or celery for extra crunch. You can also swap the feta for crumbled goat cheese, or stir a pinch of red pepper flakes into the dressing for some spice.
Edamame Salad
Equipment
- Large Mixing Bowl
- Glass Jar with Lid
Ingredients
For the Salad
- 18 ounces shelled edamame, (see note)
- ½ cup crumbled feta
- ¼ cup diced red onion
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
For the Dressing
- ⅓ cup olive oil
- 3 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper, to taste
Instructions
- In a large mixing bowl, combine all the salad ingredients.
- Place all the dressing ingredients in a glass jar fitted with a lid. Tightly seal and shake vigorously to emulsify.
- Pour dressing over the salad and toss to coat.
- Enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Edamame Salad Step by Step
Gather and prep all of your ingredients.
Make the dressing: Add ⅓ cup olive oil, 3 Tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp maple syrup, ¼ tsp garlic powder, ¼ tsp onion powder, and salt and pepper to taste to a glass jar with a tightly fitting lid.
Seal the jar securely and shake vigorously until the dressing looks cloudy and well combined. Give it another quick shake if it begins to separate before you add it to the salad.
Assemble the salad: Add two 9-oz packages of shelled edamame (prepared as instructed on the package and cooled completely), ½ cup crumbled feta, ¼ cup diced red onion, ¼ cup chopped fresh dill, and ¼ cup chopped fresh parsley to a large mixing bowl. Gently toss to distribute the feta, onion, and herbs evenly throughout the edamame.
Dress the salad: Pour the homemade dressing over the edamame salad and gently toss until everything is evenly coated.
Taste and adjust the salt and pepper as needed. Serve your feta edamame salad and enjoy!
Serving Suggestions
This edamame salad makes 4 side servings and works with everything from quick lunches to summer dinners. I’d serve it with fish piccata when I want a lighter meal, since the lemon in both recipes ties everything together without the flavors feeling repetitive. Or I’d make these Green Goddess meatballs and some orzo for a more substantial option my whole family can get behind! It’s also a great cookout side for Thai grilled shrimp, or you can keep lunch simple with a gooey pimento grilled cheese.
Storing Leftovers
Store leftover edamame salad in an airtight container in the refrigerator for 3-4 days. The edamame holds its texture really well, so this recipe is perfect for meal prepping! The olive oil in the dressing may firm up slightly as it chills, so let the salad sit at room temperature for 10-15 minutes, then give it a good toss before serving. I don’t recommend freezing this salad because the feta and fresh herbs won’t retain their best texture once thawed.
More Easy Bean Salad Recipes
- My Cumin-Lime Chickpea Salad is another easy bean salad, with a garlicky lime dressing, warm cumin, and a little cayenne for kick.
- This colorful Texas Caviar combines beans, corn, and crunchy vegetables in a sweet vinaigrette, and it can be served as a salad, relish, or dip.
- My Black Bean and Corn Salsa is packed with crisp vegetables, creamy avocado, and a zesty lime dressing, and I rarely serve it without a big bowl of tortilla chips nearby!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
