Edamame Salad with Corn and Cranberries

Edamame Salad with Corn and Cranberries

COLORFUL! FRESH! Okay, technically, dried and frozen, but fresher than if it’d been outside in the snow, right? RIGHT! Today’s super quick low-sodium salad makes a great side, especially when served with hummus veggie sandwiches (my fave). I won’t bore you with yet another diatribe of how much I am OVER winter, how tired I am of snow, yada yada yada, blah blah blah. Just take a good look at the photo above and imagine the ice drifts away….

Recipe from The Everything DASH Diet Cookbook.

Yields 4 servings

SODIUM CONTENT: 5 mg per serving

Calories: 149
Fat: 5 g
Protein: 5 g
Fiber: 3 g
Carbohydrates: 22 g
Sugar 10 g


1 1/4 c. shelled edamame
3/4 c. fresh or frozen corn kernels
1 small red or orange bell pepper, diced
1/4 c. dried cranberries (craisins)
1 shallot or small onion, finely diced
2 T. red wine vinegar
1 T. olive oil
1 t. agave nectar
1 t. no-salt-added prepared mustard
freshly ground black pepper, to taste


Thaw or cook the edamame and corn, as necessary, then place into a mixing bowl, along with the bell pepper, cranberries, shallot or onion. Stir to combine.

Measure the vinegar, oil, agave nectar, and mustard into a small mixing bowl and whisk well.

Pour the dressing over the salad and toss to coat. Season with freshly ground pepper, to taste.

Serve immediately or cover and refrigerate until ready to serve.

Print Friendly and PDF

This entry was posted in Salads and Dressings. Bookmark the permalink.

2 Responses to Edamame Salad with Corn and Cranberries

Leave a Reply

Your email address will not be published. Required fields are marked *