The hot weather has my mind going right to salsa. I always make salsas, margaritas and we enjoy relaxing nights around the fire pit making s’mores and enjoying the warm weather. Well this is my first batch of healthy salsa for the season. It’s light. Refreshing. Not heavy and packed with vitamins and much needed protein. I eat this by the bowl full for lunch or dinner. I require so little in life to be happy.
This would make a great side dish salad or served with tortilla chips as a salsa. It’s quite versatile. Totally vegan and gluten free. No nuts. Perfect dish to take to a party. No fuss because this beautiful dish whips up in seconds and can be made all with frozen veggies (like I did).
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Edamame and Corn Salad Salsa
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
Fresh, vibrant salsa perfect for warm weather. Serve with chips or as a lettuce-based side.
Ingredients
- 1 lbs (454 g) shelled edamame
- 1 lbs (454 g) corn
- 1 lbs (454 g) garden peas
- 1 can organic black beans
- 6 spring green onions
- 1 large red bell pepper
- 1 jalapeño
- 1 handful fresh cilantro
- 1/2 cup fresh lime juice
- 1 drizzle olive oil
- 3-4 tbsp ground cumin
- 1 tbsp ground smoked paprika
- Salt and pepper
- 1/4 tsp cayenne pepper
Instructions
- Combine all ingredients in a bowl and stir to coat.
- Adjust seasonings to taste. Add more cumin if desired. For less spice, remove jalapeño seeds and omit cayenne pepper.
- Refrigerate for at least 2 hours to allow flavors to develop.
- Add more lime juice or olive oil if needed before serving.
- Toss well before serving.
- Store leftovers in a covered container in the refrigerator.
Notes
- For a smoother salsa, lightly pulse the ingredients in a food processor before mixing.
- Frozen edamame and corn can be substituted; thaw completely before using.
- To maximize freshness, prepare the salsa just a few hours before serving, or store the components separately and combine just before serving.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 8
- Protein: 8
Frequently Asked Questions
Should I use fresh or frozen edamame for this salad?
Frozen shelled edamame is convenient and works well here. Blanch it briefly in salted boiling water, then rinse under cold water to stop the cooking and keep it bright green.
Can this edamame and corn salsa be used as a dip as well as a salad?
Yes, the texture is chunky enough to scoop with chips, and the corn and edamame hold up without getting soggy. Serve it within a few hours of mixing for the best texture.
Does the corn need to be cooked before adding it to the salad?
Raw corn cut fresh from the cob works well and adds a crisp bite. If using frozen corn, thaw and pat it dry, or quickly char it in a hot dry pan for extra flavor.
