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Whole Grain Salad with Roasted Corn and Edamame
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5 from 1 vote

Whole Grain Salad with Roasted Corn and Edamame

This hearty salad features a mixture of cooked whole grains tossed with roasted corn, edamame and smoked paprika vinaigrette.
Cook Time45 mins
Total Time45 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 355kcal



  • 1 cup wild rice mix (I used Lundberg Wild Blend)
  • ½ cup pearled barley (see note)
  • 1 ½ cups frozen corn kernals, thawed
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • 1 ½ cups frozen shelled edamame, thawed
  • 1 small red onion, minced, (½ medium)
  • 1 cup fresh mint leaves, coarsely chopped or torn


  • 1 ½ teaspoons lemon juice
  • 2 Tablespoons white wine vinegar
  • 1 teaspoon salt
  • ¾ teaspoon smoked paprika
  • ¼ cup olive oil


  • Cook wild rice mix and barley separately according to instructions on package. Set aside to cool.
  • While grains are cooking, heat oven to 400°F. Toss corn with 1 Tablespoon olive oil, ½ teaspoon salt and ½ teaspoon smoked paprika. Spread corn on a baking sheet and roast until golden brown, about 10-15 minutes, stirring every few minutes. Cool slightly.
  • Add cooked grains, roasted corn, edamame, red onion and mint to a large bowl. Toss to combine.
  • Whisk together lemon juice, white wine vinegar, salt and smoked paprika. Continue whisking vigorously while slowly drizzling in the olive oil. Toss dressing with salad to coat. Serve or cover and refrigerate until ready to use.


You can use different whole grains if you prefer. Just use a total of 1 ½ cups dry whole grains, cooked according to the directions on their packages. You might try wheat berries, quinoa, farro, bulgur or freekeh.


Calories: 355kcal | Carbohydrates: 48g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 591mg | Potassium: 496mg | Fiber: 8g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 3mg