Edamame, Chickpea, and Black Bean Salsa

This is a brave recipe for me to share. This, coupled with my quiche, are sort of my former “secret weapons.” There are no recipes that I hold so dear that I cannot share, however, and this one is my favorite thing that I make. My quiche and this salsa are my two most requested contributions to my friends’ tables, but the truth is that I don’t even really care for quiche, I just happen to have a fantastic recipe. This salsa, however, I could eat all day long. 

The picture above is a modification – I subbed out 1/2 of the cilantro for basil (i.e. 1/2 cup cilantro and 1/2 cup basil). 

The best part of this recipe is that it tastes best made the night before, so that all of the beans have time to soak up the balsamic goodness. I made this recipe for the lake party I posted about recently as well as on the Fourth of July. We had a low-key Fourth with friends at the lake. I brought this dip, opened it up, and jumped in the water – no fuss, no frills, just a perfect combination of flavors. At the lake, I served it with scoop-shaped chips, as you can see on my Instagram post from the Fourth (note: please follow me on Instagram! I’m @thesparklekitchen): 

I like to eat mine like a salad, stirring in a ton of guacamole. I’ve also served it on top of steaks and tossed leftovers into a bowl of quinoa. The recipe stays good for several days. I recommend making a large portion because you’ll end up sharing it. 

Edamame, Chickpea, and Black Bean Salsa
Serves 8-10 as a dip, 6 as a salad

You will need:

  • 2 cups edamame, steamed and shelled
  • 2 cups corn kernels, rinsed and drained (extra points if you grill the corn first)
  • 2 cups chickpeas, rinsed and drained (if canned)
  • 1/2 cup balsamic vinegar
  • 2-3 tbsp. olive oil
  • 1/2 tbsp. cumin
  • 1 jalapeno, very finely diced
  • 1 tsp. each course sea salt and pepper
  • 2 tsp. paprika
  • 1 cup cilantro, finely chopped
  • Juice and zest of 1 lime
  • 6-8 green onions, thinly sliced
  • 1 large orange, chopped (alternative: 1 large mango)
  • Optional: 1 diced avocado or 1/2 cup guacamole
  • Combine all ingredients in a large bowl and stir to combine. 
  • For the best flavor, make it the night before and add just a bit more balsamic prior to serving
  • If using avocado, add this immediately prior to serving. 

Since I’ve mentioned the lake twice now, I’m thinking all about how much I want to make a big batch of this and sit on the sailboat for a few hours today. On a different occasion, we took Mops with us to the lake to let her get some of the great outdoors. She is actually a big swimmer, which is so funny to watch. She has jumped out of the boat while we are in motion before, just to keep us entertained. The result, as always, is hilarious:

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