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Edamame Pea and Corn Salsa Salad. {vegan} {gf}
KNEAD TO COOK15Ingredients
30Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. edamame (bag of Cascadian Farm Organic shelled, I left all of the frozen vegetables frozen – they will defrost quickly)
- 16 oz. corn (bag of Cascadian Farm Organic)
- 16 oz. garden peas (bag of Cascadian Farm Organic)
- 1 can black beans (organic, rinsed and drained)
- 6 green onions (spring, chopped)
- 1 red bell pepper (large, diced)
- 1 jalapeño (seeded or not then diced)
- 1 handful fresh cilantro (roughly chopped)
- 1/2 cup fresh lime juice (or more if you prefer)
- 1 olive oil (drizzle around the bowl of, eyeball it)
- 4 Tbsp. ground cumin
- 1 Tbsp. smoked paprika (ground)
- salt
- pepper
- 1/2 tsp. cayenne pepper
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium650mg27% |
| Potassium1770mg51% |
| Protein27g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber23g92% |
| Sugars13g |
| Vitamin A70% |
| Vitamin C240% |
| Calcium25% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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