Description
This High-Protein Corn Salad with Edamame packs 22 grams of protein per serving and bursts with fresh flavor from cilantro, mint, and a tangy lime vinaigrette, perfect for meal prep or a quick, healthy lunch.
Ingredients
Scale
- 2 cups shelled edamame (fresh or frozen)
- 2 cups corn kernels
- 1/2 red onion, finely diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup hemp hearts (optional protein boost)
- 3 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- If using frozen edamame, bring a pot of salted water to boil and cook for 3–4 minutes until bright green and tender. Drain and rinse with cold water immediately to stop the cooking process.
- For fresh corn, cut kernels off the cob. For extra flavor, quickly sauté the kernels in a dry pan for 2–3 minutes until slightly charred. Frozen corn can be used after thawing.
- Whisk together lime juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- Combine cooled edamame, corn, onion, bell pepper, cilantro, and mint in a large bowl. Pour the dressing over the top and toss gently.
- Sprinkle hemp hearts over the salad just before serving for added protein and crunch.
Notes
- This salad keeps well in the fridge for up to 3 days.
- For extra zest, add lime zest or a pinch of chili flakes to the dressing.
- Swap honey for maple syrup to make it vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 7g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 0mg