Strawberry Corn Salsa
“This recipe makes art in a bowl! All the colours of summer are captured in this salsa with a fresh, light flavour perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish.” —Catherine Goza, Charlotte, North Carolina
| Servings | Prep Time |
| 5-1/2cups | 15minutes + chilling |
| Servings | Prep Time |
| 5-1/2cups | 15minutes + chilling |
Ingredients
- 2 cups fresh strawberries chopped
- 2 cups grape tomatoes chopped
- 1 package frozen corn thawed, 10 ounces
- 2 green onions chopped
- 3 tbsp minced fresh cilantro
- 1/3 cup olive oil
- 2 tbsp raspberry vinegar
- 2 tbsp lime juice
- 1/2 tsp salt
- Baked tortilla chips
Portions: cups
Units:
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Ingredients
Portions: cups
Units:
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Instructions
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, vinegar, lime juice and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for 1 hour. Serve with chips.
Recipe Notes
Nutrition Facts
1/4 cup (calculated without chips): 49 calories, 3g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 5g carbohydrate (1g sugars, 1g fibre), 1g protein.
