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Edamame Salad with Homemade Garlic Cilantro Vinaigrette

Rated as 4 out of 5 Stars

"This bright summer salad showcases farm fresh local produce such as tomatoes, corn, cilantro, garlic, jalapenos, and onion, as well as its star ingredient: fresh edamame. Experimenting with different ways to prepare the delicious edamame we grow on my family farm, I stumbled upon this cold salad combination and it has been a huge hit. I'm sure that frozen produce can be substituted for many of the fresh ingredients this recipe calls for; however, you can't beat the taste of fresh local produce. Remember to frequent area farmer's markets whenever the season permits!"
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52 m servings 158
Original recipe yields 16 servings


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  1. Fill a large pot half full with lightly salted water and bring to a rolling boil. Add corn cobs and return to a boil. Cook until corn is softened but still firm, about 5 minutes. Remove from pot; rinse with cold water until cool enough to handle. Cut kernels from the cob with a sharp knife; place into a large mixing bowl.
  2. Place edamame into a large pot; pour in 2- to 3-inches of water. Cover; bring to a boil. Steam edamame until shells are softened, 2 to 3 minutes. Drain; let cool. Squeeze the center of each pod to pop the edamame out into a bowl.
  3. Mix edamame, black beans, tomatoes, and onion into the corn kernels; season with salt and pepper.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place jalapeno skin side up on the baking sheet.
  5. Roast jalapeno in the preheated oven until outer skin is charred, about 5 minutes; mince with a sharp knife.
  6. Combine olive oil, garlic, roasted jalapeno, lemon juice, cilantro, balsamic vinegar, and cumin in a bowl; whisk until well mixed. Pour over vegetable mixture; stir until vegetables are coated.


  • Cook's Notes:
  • The dressing ingredient amounts are approximate and should be adjusted for personal taste.
  • In step 2, the edamame can be rinsed under cold water to cool faster after steaming if desired.
  • The jalapeno can also be grilled or roasted in an oven at a high temperature until outer skin blackens.

Nutrition Facts

Per Serving: 158 calories; 11.1 13.1 3.1 0 119 Full nutrition

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Great summer salad with flavor. We alder smoked the corn and jalapeno before adding them into the salad. YUM! Will make this again for sure!