Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

by Shelley · May contain affiliate links

Published • Updated April 4, 2023

Salad or Cowboy Caviar Salsa Dip? You Decide … (Hint: It’s Both!)

~ This unique quinoa salad recipe doubles as a delicious salsa that’s a fun spin on the ever-popular Cowboy Caviar! Lemon-dijon soy sauce dressing highlights the red pepper, corn, edamame, black beans, cilantro and quinoa. So delicious, so healthy – whether you serve it as a vegetarian main-dish salad, a picnic-perfect potluck side, or a show-stopping appetizer dip! Wins raves every time we serve it! ~

This Recipe Is:     Make Ahead    Vegan (and Vegetarian)    Gluten Free  

Closeup of recipe in square bamboo bowl with spoon tucked in side.

This is beyond good, every time I make it. Like, everybody-asks-for-the-recipe good.

I mean, just look at all the fantastic flavors and textures goin’ on! We’ve got:

  • Crunchy red peppers
  • Juicy sweet corn
  • Satisfying edamame and black beans
  • A tangy and savory lemon-dijon vinaigrette
  • Plus the uniquely awesome addition of quinoa!

Check out our little video tutorial to see how crazy-easy all that yumminess is to make!

Video Tutorial


Oh, yummmmm!

Originally shared with me by Miss Karen (my kiddos’ beloved preschool teacher), I’ve revamped this over the years – without changing the great taste!

But there is a dilemma: Is this a “Cowboy Caviar”-style dip or a wow-your-guests salad? Honestly, I’m not totally sure. So I’ve just given in and served it as both (and sometimes even at the same party)!

And actually, that’s the really awesome thing about this recipe. You can set it out early at your party as an appetizer, then switch it over to the buffet line as a salad at mealtime. Two for the price of one – you gotta love that!

It’s delicious paired with pretty much anything. (I take that back. It may not be good with Frosted Flakes.) But, yes, it absolutely makes a fantastic dip for tortilla chips or pitas. And, it’s perfect next to a juicy burger at a summer barbecue. It even feels hearty enough to be a refreshing winter side dish.

Oh – and if by chance there happen to be any leftovers (which is rare!), I’m so happy to have this for lunch the next day!

Over the years, the recipe has evolved. I’ve cut back on the oil, and added nutritional and textural boosts from the edamame and quinoa. But it still has the uniquely delicious flavors that I loved right from the start.

I would just like Miss Karen to know that I still think of her often as I make this amazing, goes-with-(almost!)-anything salad! Along with all the handprint turkeys and popsicle stick art projects (ummmmm … yeah … I still have bins full of those), this recipe is one of my favorite preschool keepsakes.

With Memorial Day right around the corner, and a long summer of backyard barbecues ahead, I just couldn’t wait to share this easy, super-adaptable recipe!

Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette Recipe {www.TwoHealthyKitchens.com}

How to Make This Easy Quinoa Salad

1) First, just dump a can of black beans into a colander (I adore the collapsible colander pictured in the photo above), along with some frozen edamame and corn. Give it all a good rinse to remove the liquid from the beans and to help the edamame and corn begin thawing. (Really – no cooking the edamame and corn, and no need to thaw it all ahead of time. See, I told you this was going to be easy!)

2) Once it’s all drained, transfer it to a large mixing bowl.

Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette Recipe {www.TwoHealthyKitchens.com}

3) Then, add the chopped red pepper, cilantro, green onions and garlic. Toss in your cooked quinoa. (No panicking here – it takes only about 15 minutes to cook the quinoa. If you’re a little uncertain about how to do it, just hop over to our post How to Cook Quinoa (and Why You Should!) to learn more about this super-nutritious “whole grain” and how to prepare it.)

4) You’re already almost done! Next, just whisk together your dressing – lemon juice, soy sauce, dijon, and olive oil – and pour it over your bowl full of gorgeous, colorful veggies. (Hey! If you’ve recently made our killer Blueberry-White Chocolate Muffins, you probably have a lemon on hand just waiting to be juiced for this recipe – perfect!)

5) Give it all a quick stir, and you’re done! It’s really best to pop it in the refrigerator for a couple of hours before serving, just to let the flavors combine. But, honestly, who plans that far ahead? Besides, if you take a nibble or two to test it out, you may end up eating half the bowl right away … why wait a few hours?!?!

Ingredient Tips and Swaps

As I promised, this recipe is incredibly adaptable! Here are a few easy changes, additions and swaps:

• Can’t find shelled edamame? No worries – just sub a second can of black beans!

• Don’t have the extra 15 minutes to prepare quinoa? Totally ok to leave it out!

• Wanna really jump outside the box? Throw in a handful of chopped pecans! I’m not kidding – it’s awesome! C’mon – be creative!

Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette Recipe {www.TwoHealthyKitchens.com}
When we’ve made this as a Cowboy Caviar-style dip, we sometimes omit the quinoa – but it’s great either way!

So … Salsa or salad? Or both?

Who cares?!? Just eat!

Oh! And when you’re done debating what to call this, you’ll probably want to get busy making some more quinoa recipes. Here are more of our faves …

More Great Quinoa Recipes

And, if you’re pretty new to cooking with quinoa, you should definitely check out our post on how to cook quinoa (and why you should!). It’s got helpful hints to make sure you get that quinoa right, every time!

Enjoy!

Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

Yield: About 7-8 cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This unique recipe is a delicious spin on traditional Cowboy Caviar dips ... but it's also fantastic served as a protein-rich, vegetarian quinoa salad!

Ingredients

QUINOA:

  • 2/3 cup water
  • 1/3 cup quinoa

SALAD:

  • 3 cups frozen corn
  • 1 (15-ounce or 16-ounce) can black beans
  • 1 1/2 cups frozen, shelled edamame
  • 1 cup chopped red pepper
  • 1/2 cup chopped cilantro
  • 6 green onions, chopped
  • 4 garlic cloves, minced

VINAIGRETTE:

Instructions

  1. Place water and quinoa in a small saucepan and prepare according to package directions (which will probably indicate that you will bring them to a boil and then simmer, covered, for about 10-15 minutes or until the water is absorbed). NOTE: If your quinoa is not pre-rinsed, then before you add it to the saucepan, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear.
  2. Meanwhile, in a colander, rinse and drain the corn, black beans and edamame, just to wash away the liquid from the beans and help the edamame and corn to begin thawing. Transfer to a large mixing bowl.
  3. Add red pepper, cilantro, green onions, garlic and prepared quinoa.
  4. To prepare the vinaigrette, combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture.
  5. This is best if chilled for an hour or two before serving, to allow the flavors to combine.

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Nutrition Information:
Yield: 16 Serving Size: 1/2 cup
Amount Per Serving: Calories: 183Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgCarbohydrates: 30gFiber: 7gSugar: 4gProtein: 8g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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82 thoughts on “Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette”

    • Hi Jennifer! We often get asked about nutrition information, but because we don’t recommend specific brand names of ingredients, we just don’t feel comfortable sharing this type of data on our site.

      For example, a recipe may call for vanilla Greek yogurt. Depending on what brand you would choose, there would be a variance in the amount of sugars (and overall carbohydrates) in the final recipe. Different brands use various ingredients to achieve their ‘perfect’ vanilla flavor, and these differences affect the final nutritional makeup of that food. Same thing could be said for spaghetti sauces – huge differences there!

      We’ve also chosen not to mention brand names to because we realize that not all brands are accessible to everyone. We understand that not all brands are available in every store, or in every area. (And our international readers likely have an entirely different selection at their stores!)

      If you’d like to find out the nutritional information, there are many free nutrition calculators online that you could utilize. These calculators are relatively easy to use and many even have brand-specific information to help aid in finding the nutrition facts of any food.

      With my degree in Nutrition, I could absolutely figure out what the calorie, fat, carbohydrate, and protein would look like for our recipes – and what we feel a serving size would be … but that may be different than what you think a serving size would be. We’ve held off because we didn’t want to give you information that may be different from what you actually prepare. 🙂 Have a wonderful day! ~Gretchen

      Reply
  1. This was DEELISH and will be making it again a lot over the summer. As mentioned by others this recipe can be easily modified to fit your likes / dislikes or what you might have on hand (for instance I subbed tomatoes for the red pepper and used 1/2 soy and 1/2 pomegranate vinegar). Thanks.

    Reply
    • Hi Lisa!! SO happy you loved this salad!!! It’s one of our favorites, for sure! 🙂

      I actually just made earlier this week for a picnic! Several people actually stopped me mid-sentence to go get more! Totally serious! It’s always such a hit!! They were scraping the last bits out of the bowl! (Hint for next time – make a double batch and keep 1/2 at home for yourself! It makes the perfect lunch or light dinner!)

      Of course, Shelley and I always make this recipe as written (not surprising!) but we’re thrilled you adapted it to suit your tastebuds!! Love your additions, too!!

      Thanks so much for letting us know you loved our recipe! Have a wonderful day!! ~Gretchen

      Reply

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