Name: Edamame & Green Tomato Salsa with Corn
Yield: Makes about 3 cups (18 oz/560 g); 8 Servings
Ingredients: olive oil, 1 Tbsp; red Fresno chile, 1, seeded and minced; green tomatoes, ½ lb (250 g), cored; shelled edamame (soybeans), 1 cup (5 oz/155 g); salt, ¼ tsp; fresh lime juice, 2 Tbsp; sweet yellow corn kernels, from 1 large ear of corn (about ¾ cup/4 oz/125 g); red onion, ¼ cup (1½ oz/45 g) minced; fresh cilantro, 3 Tbsp chopped

Preparation info

Makes about 3 cups ;
8
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This summery salsa combines the sweet flavors of corn and edamame with tangy green tomatoes. Hulled tomatillos make a good substitute for the green tomatoes. Serve with Baked Corn Chips or whole-grain crackers, or spoon over grilled fish or shrimp.

Ingredients

shelled edamame (soybeans), 1 cup (5 oz/155 g)
sweet yellow corn kernels

Starter
Snack
Vegan
Gluten-free

Method

Bring a saucepan of lightly salted water to a boil over high heat. Add edamame and corn and cook until just tender, 1–2 minutes. Drain in a colander and place under cold running water to cool. Drain again and set aside until needed.
Put tomatoes in a food processor and pulse just until coarsely chopped. Transfer to a large bowl and stir in edamame, corn, lime j

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Ingredients

Method

Part of