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Edamame & Green Tomato Salsa with Corn
Preparation info
- Makes about 3 cups ;
8
Servings - Difficulty
Easy
Appears in
By Karen Ansel and Charity Ferreira
Published 2012
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
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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