Description
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.
Ingredients
Scale
- 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)
- 3–4 tablespoons of ground cumin
- 1 tablespoon of ground smoked paprika
- Salt and pepper
- 1/2 teaspoon cayenne pepper
Instructions
- 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.
- 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.
- Store leftovers in a covered container in the refrigerator.
- Category: Side