- 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.
Enjoy this recipe with a sparkling wine.
Reviews for Green & Gold Salsa
"The basics for this colorful salsa are perfect for making it your own by adding a sauce to hold the ingredients together.. I have made it twice now, the first time adding it to a jar of chunky tomato salsa, the second time I added seafood cocktail sauce.. both were big hits at family parties. We like the cucumbers as dippers, and we have also used carrot sticks, zucchini boats."