Edamame and Corn Salad Salsa
Recipe Type: Side
Serve with tortilla chips or as a side over a bed of lettuce. This salsa is the perfect welcome to warm weather. Grab your margaritas and edamame salsa and you're ready for a party.
  • 16 ounce bag of shelled edamame (I left all of the frozen vegetables frozen – they will defrost quickly)
  • 16 ounce bag of corn
  • 16 ounce bag of garden peas
  • 1 can of organic black beans, rinsed and drained
  • 6 spring green onions, chopped
  • 1 large red bell pepper, diced
  • 1 jalapeño, seeded or not then diced
  • 1 handful of fresh cilantro, roughly chopped
  • ½ cup of fresh lime juice (or more if you prefer)
  • 1 drizzle around the bowl of olive oil (eyeball it)
  • 3-4 tablespoons of ground cumin
  • 1 tablespoon of ground smoked paprika
  • Salt and pepper
  • ½ teaspoon cayenne pepper
  1. Add all of the ingredients to a bowl and give a good stir to coat everything. Adjust the seasonings to your preference. If you love cumin, add more. If you don’t like spicy – seed the jalapeño and avoid the cayenne.
  2. Refrigerate at least 2 hours or more for the flavors to develop. Add additional lime juice or olive oil if necessary prior to serving. Give a good toss right before plating.
  3. Store leftovers in a covered container in the refrigerator.
Recipe by Honest Cooking at https://honestcooking.com/edamame-corn-salad-salsa/