Recipes >

Edamame Corn and Radish Salad


  • 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

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. 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.