Strawberry Corn Salsa Recipe

Strawberry Corn Salsa Recipe photo by Taste of Home

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This recipe makes art in a bowl! All the colors of summer are captured in this dish with a fresh, light flavor 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 Ann Goza, Leland, North Carolina

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Strawberry Corn Salsa Recipe

Prep: 15 min. + chilling

Yield: 22 Servings

15 15

Ingredients

2 cups fresh strawberries, chopped
2 cups grape tomatoes, chopped
1 package (10 ounces) frozen corn, thawed
2 green onions, chopped
3 tablespoons minced fresh cilantro
1/3 cup olive oil
2 tablespoons raspberry vinegar
2 tablespoons lime juice
1/2 teaspoon salt
Baked tortilla chips

Directions

In a large bowl, combine the first five 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. Yield: 5-1/2 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 49 calories, 3 g fat (trace saturated fat), 0 cholesterol, 56 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Strawberry Corn Salsa in Healthy Cooking April/May 2012, p47