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Asian Cucumber Corn and Edamame Summer Salad

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
Servings 0

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

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 
Keyword acorn squash, cucumber, dinner salad, edamame, plant-based, side dish, summer salad
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