If you're looking for a great potluck side or something to jazz up this weekend's BBQ spread, I've just the thing for you.
Salsa cruda which is Mexican in origin traditionally consists of tomatoes, onions, cilantro chopped together and allowed to infuse with lime juice and other spices (similar to Pico De Gallo)
In an attempt to give the salsa more 'body' and have it work as a filling side at dinner, a classic southwestern twist by adding corn, black beans, ground cumin and chipotle chile goes a long way. The edamame seeds though quirky works surprisingly well with the creamier textures from the beans.
I am even more tickled that I get to add some gorgeous jewel colored bell peppers while they are still well priced in the summer & is such a great way to add color and crunch to the salad. And of course because I added the peppers, I forego the tomatoes.
The result I think is simple as it is delicious. It was great when I served it as a side to cilantro-lime chicken but it would be just as fabulous with red meat or fish, on tacos, with tortilla chips, in quesadillas or a just as a stand alone salad.
So while the sun's shining......
Gather the ingredients ~
1-1/2 cup frozen edamame (soy bean) kernels, 1 qty 15 oz can black beans, 1 qty 15 oz can golden corn kernels, 1/2 red bell pepper, 1/2 orange bell pepper, 1/2 yellow bell pepper, 1 medium spanish red onion, 1-1/2 cup cilantro leaves, 5 oz Queso Fresca Mexican cheese
Dressing: 2 tbs olive oil, 1 lime, 3/4 tsp chipotle chile powder, 1/2 tbs ground cumin, 1 tsp salt & 2 tsp sugar
Edamame kernels: Place in a microwave safe bowl. Add 2 tbs water. Cover the bowl with a safe lid & microwave for 1 minute & 30 seconds.
Bell peppers: Remove the top, seeds & membranes. Finely chop and set aside.
Canned corn & beans: Drain away the liquid and rinse under tap water. Sieve to drain away all excess liquid.
Cilantro leaves: Separate from stalks and finely chop
Onion: Peel, discard skin and finely chop.
Queso Fresca Cheese: Crumble and set aside.
In a large mixing bowl add all the above ingredients and gently toss to combine.
Dressing: In a small bowl, add lemon juice, chile pepper, ground cumin, salt & sugar. Whisk to combine.
Drizzle the dressing all over the salsa. Stir gently but thoroughly mix to coat all the ingredients with the dressing. Taste and adjust seasonings. Crumble some extra Queso Fresca Cheese on top if desired.
Cover the bowl with a plastic wrap and refrigerate for 30 minutes.
Serve the salsa cruda chilled or at room temperature as a side, on tacos, with tortilla chips or a stand alone salad.
This incredibly colorful & crunchy salad is a great addition to the summer table.
Cool, refreshing and absolutely delicious you won't be able to get enough of this while weather is still warm & if you're anything like me, you'll keep digging into the refrigerator for just-one-more bite!
So versatile, it can be served in a variety of ways - salad, side, on tacos and even quesadillas or just with tortilla chips.
Recipe for
A Side You'll L.O.V.E.~ Bejeweled Salsa Cruda
Preparation time - 30 minutes
Chilling time - 30 minutes
Serves 4-6
Shopping list
1-1/2 cup frozen edamame (soy bean) kernels
1 qty 15 oz can black beans
1 qty 15 oz can golden corn kernels
1/2 red bell pepper
1/2 orange bell pepper
1/2 yellow bell pepper
1 medium spanish red onion
1-1/2 cup cilantro leaves
5 oz Queso Fresca Mexican cheese
Dressing:
2 tbs olive oil
1 lime
3/4 tsp chipotle chile powder
1/2 tbs ground cumin
1-1/2 tsp salt
2 tsp sugar
Preparation:
- Edamame kernels: Place in a microwave safe bowl. Add 2 tbs water. Cover the bowl with a safe lid & microwave for 1 minute & 30 seconds.
- Bell peppers: Remove the top, seeds & membranes. Finely chop and set aside.
- Canned corn & beans: Drain away the liquid and rinse under tap water. Sieve to drain away all excess liquid.
- Cilantro leaves: Separate from stalks and finely chop
- Onion: Peel, discard skin and finely chop.
- Queso Fresca Cheese: Crumble and set aside.
- In a large mixing bowl add all the above ingredients and gently toss to combine.
- Dressing: In a small bowl, add lemon juice, chile pepper, ground cumin, salt & sugar. Whisk to combine.
- Drizzle the dressing all over the salsa. Stir gently but thoroughly mix to coat all the ingredients with the dressing.
- Taste and adjust seasonings. Cover the bowl with a plastic wrap and refrigerate for 30 minutes.
- Serve the salsa cruda chilled or at room temperature as a side, on tacos, with tortilla chips or a stand alone salad.
Enjoy!
