Summertime Farmer’s Market Salad

Summertime Farmer’s Market Salad – A beautiful summertime, make-ahead salad – perfect for picnics or backyard potlucks.

Summertime Farmer's Market Salad

Reason #789 why I like summer.  Fresh, beautiful produce.

This salad is like summertime in a bowl.  And it’s picnic-friendly.  Make a batch ahead of time, keep in the frig, and it’s ready to go when you are.

What is Edamame?

Edamame, a long-time staple in Japanese cuisine, are the young green soybeans fresh from the pod. Edamame comes in the shell and shelled and can be found in the freezer section of most grocery stores and even at some farmer’s markets.

Edamame Nutrition

A half-cup serving of shelled edamame will offer you 9 grams of fiber, 11 grams or protein, 10% of your daily need for vitamin C, and 10% of your daily need for iron. And lots of yumminess.

What I Love About this Farmer’s Market Salad

This delicious salad is perfect for summertime picnics. You can make it ahead of time, keep it in the refrigerator and it’s ready to go when you are.

Plus this Farmer’s Market Salad is loaded with nutrition! This delicious salad provides a ton of nutrients for good health, including folate, vitamin K1, protein, iron, magnesium, and potassium. Plus it’s low in calories. And it’s vegan and gluten-free.

What to Serve with Farmer’s Market Salad

I love this salad with:


Pumpkin Seed Pesto


Chickpea Salad Sandwich

Cheesy Vegan Broccoli Rice Casserole

To change things up, sometimes I serve it with this yummy Creamy Dill Dressing.

Summer Farmer's Market Salad 2
Farmers' Market Salad

Summertime Farmer’s Market Salad

A beautiful summertime, make-ahead salad – perfect for picnics or backyard potlucks.
Course Main Course, Side Dish
YIELD 6.5 cups
All recipes on are property of jennifer’s kitchen and cannot be republished without written permission.


  • 2 small handfuls fresh green beans, cut into 1-inch pieces - (about 2 cups)
  • 2/3 cup water
  • 1 3/4 cups fresh or frozen shelled edamame - (or one 8-ounce package), see note about edamame below this recipe
  • 2/3 cup finely diced red or green onion
  • 1 cup organic corn kernels - (fresh if possible)
  • 1/4 cup lemon juice - scant
  • 2 teaspoons granulated onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 tablespoon minced, fresh parsley
  • 1 tablespoon olive oil
  • 1/2 medium orange bell pepper
  • 1 cup fresh grape tomatoes

Optional Addition

  • 1 medium ripe avocado, peeled and diced


  • Wash green beans and cut into 1-inch pieces.
  • Bring water to boil in a pot and add edamame. Cover, and cook at a low boil for 3 minutes.
  • Add green beans to pot, cover, and cook for an additional 2 to 2 1/2 minutes.
  • Remove from heat, transfer edamame and beans to colander, and briefly rinse with cold water to stop cooking.
  • Transfer edamame and beans to a large mixing bowl (or return to pan) and add remaining ingredients, except pepper and tomatoes. Mix well.
  • Place in refrigerator to chill and marinate.
  • Before serving, dice bell pepper and halve tomatoes and mix into salad.


Yield: 6 1/2 cups

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  1. I like to do make ahead freezer meals to send to my daughter during exam period. It’s nice to find a salad type recipe, especially as spring is upon us. I’m curious about this recipe being included under freezes well. Is it true?

    1. Hi Sue,
      While this salad is much better fresh, you can indeed follow the instructions up to step 6 and then place in the freezer. After it thaws, add the tomatoes, peppers, and avocado.

5 from 1 vote

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