This Asian-inspired cucumber, corn, and edamame salad is filled with refreshing and sweet summer veggies, plenty of sweet and spicy flavor, and takes about 15 minutes to make.

This Asian cucumber, corn, and edamame salad is filled with summer produce that make it refreshing, crunchy, and flavorful It can be enjoyed as a snack, salad, side dish, or add protein for a light meal. This salad is packed with sweet and spicy flavor and mades a great dish for potlucks and BBQ’s. A simple recipe that is vegan, gluten-free, dairy-free, and plant-based.

Asian Cucumber Corn and Edamame Summer Salad

You will love Asian Cucumber Corn and Edamame Salad because:

Asian cucumber corn and edamame salad is light, fresh, and flavorful
Made with fresh summer produce
Quick and easy recipe
Vegan, gluten-free, and filled with plant-based protein
Great to make ahead of time for a BBQ’s, parties, picnics, and meal prep

Asian Cucumber Corn and Edamame Summer Salad is made with:

Edamame: makes this salad packed with plant-based protein to make it more filling
Cucumbers: hydrating and crunchy I like Persian or English cucumbers for this recipe
Sweet corn: sweet and crunchy can use off the cob or from a can
Green onion: a mild onion
Avocado: optional but is great in this salad and adds healthy fats
Coconut aminos: adds a slightly sweet and salty asian flavor
Rice vinegar: a mild slightly sweet vinegar
Sesame oil: a nutty tasting oil that is great for Asian dishes
Maple syrup: as a touch of sweetness to this salad
Chili Crunch: a favorite way to spice up any meal. Use as little or as much as you want to add some heat to this recipe. I used this chili crunch but you can use any bra
Salt: sprinkle on to your taste

Recipe Tips:

Serve this salad immediately or store it in the fridge for up to 4 days
Avocado is optional but a great add-in if you like it. I like to add avocado when I know it will be eaten within about 24 hours or I add it in the day of, but this salad is still delicious without avocado
You can add this to a bed of lettuce, on tacos, or enjoy as a side dish
Makes a great light lunch when you add a protein like shrimp or chicken
A fun garnish for salads and buddha nourish bowls

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Asian Cucumber Corn and Edamame Summer Salad

This Asian-inspired cucumber, corn, and edamame salad is filled with refreshing and sweet summer veggies, plenty of sweet and spicy flavor, and takes about 15 minutes to make.

5 from 4 votes

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Course Salad, Side Dish, Snack

Ingredients

Salad:

5-6 Persian cucumbers or 1 English cucumber
2 cups shelled edamame (I buy it in a 12 or 16oz package and either works well)
1 can sweet corn can also use fresh corn if you have it on hand!
1/4 cup chopped green onions
2 diced avocados (optional)

Dressing:

1 tbsp rice vinegar
1 1/2 tbsp coconut aminos
1/2 tbsp sesame oil
2 tsp maple syrup
1/2 tbsp chili oil
salt to taste

Instructions

Start by dicing up the cucumber. I like to dice mine into small, bite-size pieces so that they are similar in size to the edamame.
Chop green onions (I like to do this with kitchen scissors)
Drain corn
Add cucumber, edamame, corn, green onion, and optional avocado to a large bowl.
Mix together vinegar, aminos, sesame oil, maple syrup, and chili oil in a small dish
Pour dressing over salad, sprinkle on salt, and toss to combine
Enjoy immediately or store in the fridge