10 Reviews of Edamame (Soybean) & Corn Salad

From: sugarpea

On Jun 20, 2004

This salad was absolutely gorgeous, until I added the dark vinegars. This is definitely a recipe that demonstrates the necessity of white balsamic. I also used half the listed cilantro. We enjoyed the flavor of this salad.

From: Kts-3-Boys

On May 18, 2007

This was very good-- I used the regular balsamic vinegar but with rice wine vinegar. I also did a few shakes of dried cilantro (before chilling)since that was all I had on hand. My two year old sat down and ate half of the bowl with me! I will be adding this to my summer recipes, nice crisp cold salad!

From: ~Jen~

On Nov 20, 2006

Great recipe but I jumped on the bandwagon with the changes and used half the cilantro,clear vinegars and red onion instead of onion powder.

From: BobKat

On Apr 26, 2004

This was a great salad and definitely a keeper. Next time I will add half the cilantro before serving and use the other half to sprinkle over top as a garnish. Reason: leftovers were strong with cilantro flavor and I like a garnish. Also, 4 hours is not quite enough time for the flavors to meld. It was even better the next day except I was picking out some of the cilantro.

From: FoodExplorer

On Jul 24, 2007

Theresa P, this was perfectissimo! I absolutely love this salad. There are not enough words. I had this over some lettuce and added some tuna to it as well. (Flaked salmon would also be a great addition for that extra protein) I didn't have the bell peppers, but this was just great even without them. For the corn, I used frozen white corn straight out of the bag without cooking it, and it added a nice crispy crunch. Thank you again Theresa P for sharing such a wonderful recipe. I'm always on the lookout for a new salad, and this is now one of my favorites!

From: Heather U.

On Apr 25, 2005

Theresa, I really enjoyed this edamame and corn salad, and so did my husband. Not being a big fan of cider vinegar, I used seasoned rice vinegar instead, and I used white balsamic vinegar following the suggestion of another reviewer. My cilantro was looking tired so I used Italian parsley, about 1 T, and fresh red onion worked well instead of the onion powder. Beautiful colors and great flavor. I bet it'll be even better tomorrow, perfect for the lunch box. Thanks for posting!

From: Chef Zoanna

On Nov 26, 2007

So tasty and easy to make!

From: TeresaS

On Nov 3, 2009

A wonderful salad. Nice and crisp and would be great served with Mexican food in place of the normal refried beans. I didn't have white balsamic vinegar and wished I did after it had chilled. Next time. Thanks for posting.

From: caribee

On Apr 28, 2009

i tried this recipe @ a friends house & loved it! i made it last night with a couple of changes...i used red wine vinegar & rice vinegar instead of the balsamic & cider vinegar. i added some red onions instead of the onion powder. juice of one small lemon & salt & pepper to taste i served it on a bed of coarsly chopped romain lettuce and baked pita chips. YUM!

From: Maito

On Jul 25, 2007

My husband and I thought this was great! I used a whole red pepper, added 1/4 tsp of salt, substituted parsley for cilantro, and used raw corn. I can't imagine the salad without it, it imparts such a wonderful flavor. I took other reviewers advice and halved the vinegars, but next time I might add another TBSP of lime juice.