Dinner

Protein-Packed Edamame Salad Recipe (20 Minutes) Recipe

BySana Jeannette November 4, 2025November 4, 2025

Introduction

This protein-packed edamame salad is a fresh and vibrant dish perfect for a quick lunch or a nutritious side. Ready in just 20 minutes, it combines crunchy vegetables with zesty lime and a hint of spice for a refreshing flavor boost.

A wooden bowl filled with a colorful salad consisting of chopped layers of green edamame beans, red and yellow cherry tomato halves, diced red bell peppers, diced cucumbers, finely chopped red onions, and scattered cilantro leaves throughout. The textures vary from smooth and glossy tomatoes to crisp, diced vegetables giving a fresh and vibrant look, with the mix evenly spread in the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 oz shelled edamame (about 1½ cups)
3 Persian cucumbers or 1 English cucumber, chopped finely (2 cups)

1 cup cherry or grape tomatoes, halved or quartered
1 red bell pepper, cut into ¼-inch pieces

½ cup red onion, finely chopped (½ medium onion)
¼ cup cilantro leaves, finely chopped

¾-1 teaspoon Himalayan salt (adjust to taste)
½-¾ teaspoon finely ground black pepper (adjust to taste)
¼-½ teaspoon cayenne (adjust to taste or use paprika for mild)

2-3 tablespoons fresh lime juice (from 1 large lime)

Instructions

Step 1: Prepare the edamame by cooking according to package instructions if using frozen. Drain and set aside to cool.
Step 2: Chop the cucumbers, tomatoes, red bell pepper, and red onion into pieces similar in size to the edamame. Finely chop the cilantro. Combine all the vegetables in a large bowl.

Step 3: Add the cooled edamame to the bowl with the vegetables. Pour fresh lime juice over the mixture, then sprinkle salt, black pepper, and cayenne or paprika. Toss well to combine.
Step 4: Taste and adjust seasoning as needed. Serve the salad immediately for the freshest flavor.

Tips & Variations

For a milder spice, substitute cayenne with smoked paprika.

Add diced avocado for creaminess and extra nutrition.
Include toasted sesame seeds for a nutty crunch.
Use fresh herbs like mint or basil to change the flavor profile.

If you prefer a dressing, whisk a teaspoon of olive oil with the lime juice before tossing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best eaten fresh, but you can refresh it with an additional squeeze of lime juice before serving. Avoid storing with dressing if added, as the vegetables may become soggy.

How to Serve

A wooden bowl filled with a colorful chopped salad, showing multiple layers of small, cubed or sliced fresh vegetables. The salad contains bright green edamame beans, diced red bell peppers, chunks of yellow and red cherry tomatoes, chopped green cucumber pieces, and bits of purple onion scattered throughout. There are also some fresh green herbs finely chopped and spread on top and mixed in, adding a touch of leafy texture. The bowl sits on a surface with a dark background partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame for this salad?

Yes, frozen shelled edamame works perfectly. Just cook according to the package instructions, drain well, and cool before adding to the salad.

Is this salad suitable for meal prep?

It can be prepared ahead, but keep in mind the salad tastes best fresh. Store vegetables and edamame separately and dress just before serving to maintain crispness.