Edamame Corn Salsa
Homemade salsa type dishes are my JAM!
They're so easy to throw together for a quick, eye-catching, fresh snack or
to bring to a get together or to compliment a dinner dish!
I love using what I have on hand to make new versions-- sometimes I even throw in fruit like
pineapple or mango depending on what I am making it to go with!
This time, I had edamame on hand and wanted to create a fresh summery version of "salsa" with
it to serve with toasted seeded grain tortilllas that I baked to toast as "chips"!
It was a HIT!
What you'll need:
-1 cup shelled edamame beans
-1 cup corn (I cut it right off the cob uncooked)
-1 cup of chopped cherry tomatoes
-1 cup chopped red bell pepper
-3/4 cup cubed avocado
-1/4 cup chopped red onion
-1/3 cup fresh cilantro, chopped
-1 Tbsp apple cider vinegar
- juice from half a lime
-2 tsps olive oil
-sea salt & pepper to taste
-jalapeños diced, optional
Place all ingredients in a large bowl!
Toss well. For best flavor, refrigerate for 20-30 minutes before serving. How simple is that?!
Enjoy.
21 Day Fixers: This makes 4 servings. Each counts as 1 yellow, 1/2 green, 1 blue, 1/2 tsp. Healthy never tasted so good!
