Summer Salsa Salad

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Average: 4 (8 votes)

This salsa salad earned first place in the 2011 Garden-Fresh Recipe Contest. The editors loved it! Serve as a side or serve with tortilla chips.

See more from The Old Farmer’s Almanac Garden-Fresh Cookbook!

Ingredients

8 ears corn, husked
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1-1/2 teaspoons lemon juice
1/4 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon sea salt (optional)
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper

Instructions

In a pot, boil corn for 5 to 7 minutes, or until tender. Drain and set aside to cool.

In a bowl, whisk together oil, vinegar, parsley, basil, sugar, lemon juice, salt (if using), and cayenne.

Cut cooled corn off cob and add to oil mixture. Add tomatoes, onions, and peppers to corn and oil mixture. Stir to combine. Chill in the refrigerator for several hours or overnight.

Photo Credit: 

vm2002/Shutterstock

Yield: 

Makes 10 servings.

Credit: 

Sherry Day

Preparation Method

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Corn salad

Corn salad

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