Recipe: Edamame Salsa

EDAMAME SALSA

1 1/2 cups shelled edamame
4 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon grated lime zest
1 (11-ounce) can whole kernel corn, drained
1 small tomato, chopped
1 minced and seeded jalapeno pepper
1/2 small red onion, chopped
1 tablespoon finely chopped fresh cilantro

In a large pot, boil the edamame in salted water until tender-crisp. Drain, run under cold water, then drain again.

In another bowl, whisk together the juice, oil salt and zest. Toss in all other ingredients.

Source: Edamame by Anne Egan