- 1 cup frozen shelled edamame, thawed
- 1 cup (about 5 ounces) frozen corn, thawed
- 1 cup cubed avocado
- 1 cup pico de gallo
- Sliced cucumber and tortilla chips
- Combine edamame, corn, avocado and pico de gallo until well blended. Serve with cucumber slices and chips for dipping. Yield: 3 cups.
Originally published as Green & Gold Salsa in Taste of Home September/October 2016, p59
Enjoy this recipe with a sparkling wine.
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