Monday, July 25, 2016 Edamame Salsa
A life without salsa would be a sad life indeed.
A week or so ago, I had a dinner party--and served three different types of salsa throughout the meal.
In my world, three different salsas in one day is totally normal, and it makes me a happy camper.
Who wouldn't want a fresh, exciting POP of flavor added to their dish--one that also just happens to be super low in calories and high in nutrients?!
Salsa is also the kind of gift that just keeps on giving.
In the week after the party, I used the leftover salsa to top my eggs each morning and mixed it into my frozen leftovers in the afternoons and evenings.
And one night, it was the perfect complement to my "clean-out-the-fridge" rice dish.
So here is a recipe for a whole new salsa.
I'm incorporating edamame into your classic pico de gallo.
The edamame's firm yet soft texture and mild flavor are the perfect addition--they soak up all those classic salsa flavors, while adding a new and exciting twist.
It's a simple change to your traditional salsa, but one that you will be making for years to come!
Edamame Salsa
Makes 2½ cups
1 cup frozen shelled edamame, thawed
½ cucumber, sliced into ½-inch-thick pieces (about 1 cup)
2 small tomatoes, sliced into ½-inch-thick pieces (about ½ cup)
½ red onion, finely chopped (about ⅓ cup)
Juice of 2 limes
3 tablespoons chopped cilantro
½ serrano hot pepper, seeds + ribs removed, finely chopped (about 1 tablespoon)
2 teaspoons kosher salt
1 clove garlic, minced
½ teaspoon ground black pepper
1. Combine all ingredients in a medium bowl. Allow them to marinate in the refrigerator for at least 30 minutes, then serve.
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Reader Comments (2)
Love, love this recipe. Thank you.
This is the best recipe.. I've made it 3 times now.. Tastes very good on eggs in the morning. Perfect was to use up the extra edamame that they don't eat in the pods..