Sweet and Sour Zucchini Corn Salad (vegan, GF)

small zucchini, diced small (about 1 to 1 1/2 cups)

average/small de-seeded jalapeño pepper, diced finely (or keep the seeds for extra heat)

diced pineapple (fresh, frozen, or canned)

diced mango (fresh or frozen)

corn (fresh or frozen; I don’t cook or thaw it)

cooked edamame

hot pepper jelly (homemade here or here, Trader Joe’s, or your favorite)

juice from 1 very juicy lime, 3 to 4 tablespoons

cilantro leaves from about 1/2 bunch of cilantro, torn or chopped (I used 1 whole bunch)

cayenne pepper, optional and to taste

salt and pepper, optional and

chips or bread for serving, optional