High-Protein Edamame Salad

This vibrant edamame corn salad is one of my favorite things to keep in the fridge during warmer months, or really anytime I want something fresh, nourishing, and delicious ready to go. Hi, I'm Megan from Pip & Ebi, and today I'm walking you through one of my go-to recipes, an easy, high-protein, veggie-packed salad that comes together quickly and tastes even better the next day. This recipe is light but satisfying, perfect for summer parties, healthy lunches, or adding color and flavor to bowls and wraps. And bonus, this one is also vegan, gluten-free, and packed with plant-based protein, thanks to edamame. Here's what you'll need. Frozen shelled edamame, frozen corn kernels, cherry or grape tomatoes, green onions, fresh cilantro, garlic, lime juice, olive oil, red wine vinegar, and salt and pepper. Start by filling a large saucepan halfway with water and bringing it to a boil. Once it's bubbling, add the frozen corn and edamame and let it cook for just about three minutes. You want it hot, but still firm. Drain and rinse under cold water to stop the cooking process, then transfer it all into a large bowl. From here, it's just a matter of building the flavor. Add in halved cherry tomatoes, sliced green onions, chopped cilantro, and minced garlic. Then drizzle in the lime juice, olive oil, and red wine vinegar over the top. Season with salt and pepper, and give everything a good stir to combine. You could serve it right away, but trust me, this salad is so much better after it's had some time to chill. Let it sit in the fridge for at least 30 minutes, but if you can, make it ahead and let it rest overnight. The flavors meld, the garlic mellows, and everything just becomes so much more delicious. There are so many ways to use this salad. Serve it as a side with grilled chicken or fish, or scoop it into lettuce wraps for a light lunch. Add it to a rice or quinoa bowl, spoon it over avocado toast, or eat it straight from the fridge with a fork. I do this all the time. It is colorful, crunchy, and refreshing. I love having a big batch on hand during the week for quick lunches or snacks. You can grab the full printable recipe over at pipandebby.com, and if you enjoyed this video, give it a thumbs up and hit that subscribe button. Thank you. I share easy, approachable recipes just like this one every single week, and I would love to hear from you. How would you serve this salad? Leave a comment and let me know your favorite way to enjoy it.