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This corn and cucumber salad is a favorite for busy weeknights. With a delicious blend of corn, cucumber, tomatoes, edamame and red onion, this corn and edamame salad is brought together with a delicious honey lemon dressing.

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Sometimes you just have no energy to cook. Which is why pantry staples and frozen foods exist.

They can be incredibly convenient, nutrient-dense (just as nutritious as fresh fruit/veggies!), and can cook quickly.

Like in this corn and cucumber salad. You’ll be amazed at how gourmet these pantry ingredients and veggies come together to make a beautiful and incredibly tasty tomato corn cucumber salad.

Similar to our favorite low prep brown rice and quinoa salad. Shortcuts exist for a reason!

And let’s not forget about the delicious lemon honey dressing.

I promise – this dressing is the key to making this unique corn and cucumber salad stand out among the rest!

It can be an easy main meal, and you can certainly add more protein foods to it.

But, corn and cucumber salad is also a delicious side for just about any summer meal, from sweet potato turkey burgers to pasta salad to greek turkey bowls.

Why You’ll Love This Corn and Cucumber Salad

• Ready in 10 minutes – Seriously, a 10 minute meal? So exciting! Grab your vegetable chopper to cut your corn onion, and tomato salad. I love using a chopper because it gets everything small to soak up
• Plant based protein – Edamame in salad is a wonderful protein and fiber booster, and I thought it worked naturally in this corn and cucumber salad. You could also add animal protein, if you like. I love adding edamame to this corn tomato and cucumber salad as a light and fresh protein-rich summer meal.
• Delicious honey lemon dressing– Imagine a cool cucumber, corn and tomato salad, brought together by a slightly sweet honey lemon dressing? That’s what we’ve got here and all of the flavors shine individually and together.

Ingredients

Here’s what you’ll need for your new favorite hands-off corn edamame salad recipe.

• edamame – frozen edamame is perfect, just thaw it ahead of time or microwave for 1-2 minutes.
• corn – I used canned corn to make things easy! If you have leftover corn on the cob, you can just slice it off for this salad.
• cucumber
• tomato
• onion – I prefer red onions.
• cheese – I prefer mozzarella cheese, but a creamy goat cheese or feta cheese will also shine!
• basil

Optional add-in’s: quinoa, barley, farro (or other grains), sweetpotatoes, favorite pasta, white beans, chicken, tofu, etc.

Honey Lemon Vinaigrette

• olive oil
• honey
• lemon
• sea salt
• apple cider vinegar

How to Make a 10 Minute Corn Edamame Salad

First, you’ll want to do the hardest part – which is chopping the veggies. Seriously, a vegetable chopper is worth the investment!

If you’re using frozen edamame, either thaw it the night before or pop it in the microwave real quick.

Then, combine everything in a medium to large bowl.

Combine dressing ingredients in a mason jar or small bowl for your lemon vinaigrette dressing. Mix well.

Cater the dressing to your taste preferences. For instance, add more lemon juice if it needs a more sour flavor, or more honey if it needs to be sweeter. Taste as you go!

I promise – this corn and cucumber salad recipe is so flavorful, you’ll want to make it over and over again. And you can because it’s so easy.

Tips for Success

Here are some tips that I recommend for the best outcome:

• How many times can I mention a vegetable chopper in one post? It makes this already quick recipe even more efficient.
• If you wanted to give this cucumber corn salad more staying power, try a grain, like quinoa, barley, pasta or even sweet potatoes!
• We eat a lot of corn on the cob in the summer, and this edamame corn cucumber salad is a great way to use up leftovers!
• Store in a covered tupperware in the fridge for up to 3 days. Store separately from the dressing, unless you plan on eating in the next day or so.

Servings 4

No Cook Corn and Cucumber Salad

Sarah Schlichter, MPH, RDN

This corn and cucumber salad is a favorite for busy weeknights. With a delicious blend of corn, cucumber, tomatoes, edamame and red onion, this corn and edamame salad is brought together with a delicious honey lemon dressing.

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Ingredients  

1x2x3x

• 8-10 oz frozen shelled edamame
• 1 15-oz canned sweet corn or two ears of fresh corn on the cob
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, diced
• 2 Tbsp medium basil leaves, cut or chiffonade

Honey Lemon Vinaigrette

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 5 Tbsp lemon juice
• 1 Tbsp honey
• 1/4 tsp salt

Instructions 

1. Let the frozen edamame thaw or microwave for a few minutes and add to a large bowl. Add the canned corn and diced veggies.
2. Mix your dressing ingredients and pour over the salad. Using tongs or a wooden spoon, gently mix it to disperse the dressing.
3. Add basil on top and gently mix again if you’d like.

Notes

Storage – If serving later, keep dressing separate and pour over before enjoying.

Nutrition

Calories: 199kcalCarbohydrates: 36gProtein: 10gFat: 4gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 709mgFiber: 6gSugar: 9gVitamin A: 587IUVitamin C: 18mgCalcium: 70mgIron: 3mg

Did you make this recipe?Let us know how it was!