Edamame Corn and Radish Salad

Edamame Corn and Radish Salad

Prep Time


Cook Time




Incorporating fresh vegetables with soy creates a delicious and nutritious meal for the whole family. Edamame is not only tasty, it’s become quite trendy in recent times.

Recipe courtesy of The Soy Foods Council


  • 1 bag (16 ounces) frozen, shelled edamame (green soybeans), 3 cups
  • 1 can (11 ounces) corn or 1 1/2 cups fresh corn kernels
  • 4 to 6 medium radishes, cut in half and thinly sliced
  • 1/4 cup chopped onions
  • 1/2 cup white wine vinegar
  • 1 tablespoon soybean oil
  • 1 teaspoon minced garlic


  • 1 Cook edamame as package directs, omitting salt.
  • 2 Cool under running cold water; drain well.
  • 3 Toss with corn, radishes, and onions in a medium bowl.
  • 4 Whisk vinegar, oil, and garlic in a small bowl; toss with edamame mixture.
  • 5 Serve immediately or chill.



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