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Rainbow Corn Salsa

DelectablePlanet's picture
Corn adds fiber, onions supply allyl sulfides, and tomatoes contribute lycopene to this nutrient-rich salsa - all are cancer-fighting ingredients.
Ingredients
  Corn kernels 1 Cup (16 tbs) (Fresh / Frozen)
  Tomatoes 2 Medium, diced
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Diced orange bell pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Freshly squeezed lime juice 4 Tablespoon
  Vinegar/Apple cider vinegar 2 Tablespoon
  Fresh basil leaves 10 , thinly sliced
  Jalapeno pepper 1⁄2 , seeded and minced
Directions

If using fresh corn, blanch it in boiling water for 3 minutes and immediately rinse it under cold water to prevent further cooking. If using frozen corn that isn’t thawed completely, either blanch it in boiling water for 2 minutes, drain, and immediately rinse it under cold water, or microwave it until thawed.
Combine all of the ingredients in a large bowl and set aside for 15 to 20 minutes to allow the flavors to develop. Serve at room temperature.
Stored in a covered container in the refrigerator, leftover Colorful Corn Salsa will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Mixing
Dish: 
Dip
Restriction: 
Vegetarian
Ingredient: 
Corn, Vegetable
Interest: 
Healthy
Did you know that a colorful meal represents a healthy meal? Naturally bright foods have several health benefits. Here is the video recipe for a rainbow colored salsa! Watch the video and get some great nutrition tips.

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