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Green & Gold Salsa

Edamame and corn give this unique salsa its unmistakable team colors. You can add a little salt if you like, too. A healthy alternative to creamy dips, it’s good for the extra point. —Maggie Lovat, Green Bay, Wisconsin
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    3 cups


  • 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.
Nutrition Facts
1/4 cup: 48 calories, 3g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 2g protein.

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  • Beema
    Dec 8, 2016

    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.