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Edamame and Corn Salad Salsa

  • Author: Robin Runner


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
  • 1/2 cup of fresh lime juice (or more if you prefer)
  • 1 drizzle around the bowl of olive oil (eyeball it)
  • 34 tablespoons of ground cumin
  • 1 tablespoon of ground smoked paprika
  • Salt and pepper
  • 1/2 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.
  • Category: Side
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