Edamame & Corn Salsa
- 1½ cups shelled edamame, cooked
- 1 cup corn
- ½ cup diced red onion
- ¼ cup cilantro, chopped
- 1 Tablespoon vegetable oil or olive oil
- 1 Tablespoon balsamic vinegar
- 2 teaspoons lime juice
- 3 small tomatoes, diced
- Salt (optional)
- Pepper (optional)
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Combine all ingredients and refrigerate for at least 2 hours. Serve with pita or tortilla chips.
Makes about 5 cups
Nutrition per serving (2 Tablespoons / 31 g): 22 calories; 1 g fat (0.08 g saturated; 0 trans fats); 0 cholesterol; 19 mg sodium; 1 g carbohydrate; 0.41 g fiber; 1 g protein; 10 mg calcium; 0 iron
Source: Margaret Miller, Burdett, Quick & Easy Snacks winner, Invent a Heart-Healthy Food competition, 2017 Kansas State Fair