Summer Salsa Salad

Photo Credit
The Editors
Makes 10 servings.
Preparation Method
Sherry Day
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This Summer Salsa Salad made with fresh corn, peppers, and and apple cider vinegar earned first place in the 2011 Garden-Fresh Recipe Contest. The editors loved it! Serve as a side or serve with tortilla chips.

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
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
2 teaspoons sugar
1 teaspoon sea salt
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

In a pot of boiling water, cook corn for 5 to 7 minutes, or until tender. Drain and set aside to cool.

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

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

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The Almanac Chefs

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