Edamame and Corn Salad Salsa

Name: Edamame and Corn Salad Salsa
Ingredients: 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

Edamame and Corn Salad Salsa was pinched from <a href="http://honestcooking.com/edamame-corn-salad-salsa/" target="_blank">honestcooking.com.</a>

"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

•

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

Go To Recipe

review