Food Lust People Love: Edamame Summer Salad

Wednesday, March 4, 2026

Edamame Summer Salad

This edamame summer salad boasts pan-roasted edamame and sweet corn tossed together with tomatoes, cucumber, onion and feta, dressed with a garlic lemon vinaigrette. So fresh and tasty!

It’s been a while since Food Network was one of the channels I could watch on my cable tv list but when I was searching online for recipes with edamame, I came across one by Alton Brown on their website.

It sounded simple enough with edamame, corn and tomatoes but, weirdly for a summery salad, it wanted me to turn the oven on to roast the edamame and corn. Really, Alton? I don’t know where he lives but in the southern United States no one, and I mean no one, would turn their oven on to make a summer salad.

Because we aren’t crazy. And, yes, I know it’s March right now but it was already 80°F (26.6°C) yesterday so I’m still not turning my oven for this. Most unnecessary!

I did like the idea of roasting the edamame and corn for a little extra flavor and crunch though so a hot skillet seemed the way to go. And I decided to add even more summer vegetable freshness with cucumber. And carrots and jalapeño and feta.

This is the best kind of salad, the kind you can eat for days and it just gets better. Nothing that wilts! I've had it for lunch the last few days and I'm going to be sad when it's gone.

Edamame Summer Salad

I give my amounts for the salad ingredients but know that you can add more or less according to your tastes. Love tomatoes, up the amount. Not such a fan of cucumber, put less. Want to add some basil like Alton does? Knock yourself out. It’ll still be good.

Ingredients

For the vinaigrette dressing:

1/3 cup or 80ml olive oil

3 tablespoons fresh lemon juice

1 clove garlic, minced

2 spring onions, chopped (white part only, save green for salad)

1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

For the salad:

2 cups or 280g shelled edamame

1 cup or 140g fresh or frozen corn kernels

1/2 cucumber

1/4 purple onion, thinly sliced

1 ½ cups or 210g cherry or grape tomatoes

1 ½ cups or 110g shredded carrots

1 fresh jalapeño - optional

3 ½ oz or 100g feta cheese

Reserved green part of 2 spring onions

Method

Combine the ingredients for the vinaigrette in a small jar or container with a lid. Close the lid and shake well.

In a nonstick skillet over medium high heat, sauté the edamame, stirring very frequently, until the edamame is scorched a little in spots.

Transfer it to a plate to cool.

Repeat with the corn.

Thinly slice the purple onion.

Put the onion in a large bowl and pour over three-quarters of the vinaigrette. Finely mince the jalapeño, if using, and add it to the dressing bowl. Press the onion and jalapeño down into the dressing to cover.

Cut the little tomatoes in half.

Cut the cucumber in half lengthwise and scoop out the watery seeds with a small spoon. Chop the rest.

Crumble the feta with the tines of a fork and slice the green part of the spring onion into small pieces.

Add the edamame and corn to the dressing bowl and toss well.

Add in the tomatoes, cucumber and carrots.

Taste and see if you need to add the rest of the vinaigrette. If not, store any unused dressing in the refrigerator for another salad. Garlic lemon vinaigrette is lovely on leafy greens.

Finally, add in the crumbled feta and toss gently to combine.

You can add the spring onion greens directly to the top in the bowl and serve or transfer the salad to a serving plate and sprinkle them on.

Refrigerate any leftovers and enjoy them for several days, if they last that long.

Enjoy!

Welcome to the 4th edition of Alphabet Challenge 2026, brought to you by the letter E. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the E recipes below: