Edamame and Corn Salad

This quick and easy salad recipe features refrigerated shelled green soybeans and corn tossed in an Asian-style vinaigrette.

Yield: 4 servings (serving size: 2/3 cup)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 41%
  • Fat: 7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.4g
  • Carbohydrate: 17.7g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 376mg
  • Calcium: 45mg


  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon minced peeled fresh ginger
  • 1/8 teaspoon salt
  • 1 (10-ounce) package refrigerated shelled edamame (green soybeans)
  • 1 cup frozen whole-kernel corn, thawed and drained
  • 1 tablespoon chopped fresh cilantro


  1. 1. Combine first 6 ingredients in a medium bowl, stirring well with a whisk. Add edamame, corn, and cilantro; toss gently to coat.
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