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Recipe for Summer Salsa Salad | Almanac.com

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Summer Salsa Salad

Photo Credit
vm2002/Shutterstock
Yield
Makes 10 servings.
Category
Salads
Course
Lunch
Preparation Method
Boil
Credit
Sherry Day
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

Summer Salsa Salad

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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.

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
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
Instructions

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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Comments

Rebekah (not verified)

4 years 3 months ago

In the photo, the corn appears roasted or grilled, but the recipe states to boil. Please clarify.

Hi, Rebekah. The photo is there for inspiration. Please do go ahead and follow the recipe directions.

Georgia Johnson (not verified)

8 years 4 months ago

Corn salad