Summer Salsa Salad


Sherry Day

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!


Makes 10 servings.


8 ears fresh corn, husked and cleaned
1/2 cup vegetable oil
1/4 cup 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


In a large saucepan, boil the corn for 3 to 5 minutes, or until tender. Drain and set aside to cool. In a large bowl, combine the oil; vinegar; lemon juice; parsley; sugar; salt, if desired; basil; and cayenne pepper. Cut the cooled corn off the cob. Add the corn, tomatoes, onion, and green and red peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.



Preparation Method


Corn salad

Corn salad

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