"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
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16 ounce bag of shelled edamame (I left all of the frozen vegetables frozen – they will defrost quickly)
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16 ounce bag of corn
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16 ounce bag of garden peas
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1 can of organic black beans, rinsed and drained
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6 spring green onions, chopped
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1 large red bell pepper, diced
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1 jalapeño, seeded or not then diced
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1 handful of fresh cilantro, roughly chopped
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1/2 cup of fresh lime juice (or more if you prefer)
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1 drizzle around the bowl of olive oil (eyeball it)
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3-4 tablespoons of ground cumin
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1 tablespoon of ground smoked paprika
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Salt and pepper
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1/2 teaspoon cayenne pepper