Summer Salsa Salad
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.
Enter our 2016 Apple Recipe Contest here for cash prizes—due August 16, 2016!
Photo Credit:
vm2002/Shutterstock
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.
Yield:
Makes 10 servings.
Preparation Method
Credit:
Sherry Day
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Corn salad
Corn salad