This recipe makes art in a bowl! All the colors of summer are captured in this salsa with a fresh, light flavor perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish. —Catherine Goza, Charlotte, North Carolina
Strawberry Corn Salsa
Strawberry Corn Salsa
Prep Time
15 min
Yield
5-1/2 cups
Ingredients
- 2 cups fresh strawberries, chopped
- 2 cups grape tomatoes, chopped
- 1 package (10 ounces) frozen corn, thawed
- 2 green onions, chopped
- 3 tablespoons minced fresh cilantro
- 1/3 cup olive oil
- 2 tablespoons raspberry vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- Baked tortilla chips
Directions
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, vinegar, lime juice and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for 1 hour. Serve with chips.
Nutrition Facts
1/4 cup (calculated without chips): 49 calories, 3g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 1g protein.
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