Strawberry Corn Salsa
This recipe makes art in a bowl! All the colors of summer are captured in this salsa 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 Goza, Charlotte, North Carolina
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
Reviews
I made this without the tomatoes (I'm not a fan of tomatoes and strawberries together) and substituted raspberry vinegar with white wine vinegar. It was a HUGE hit with my family. Definitely saving this recipe!
I was a bit disappointed since this was a very attractive salsa with a lot of texture. For some reason, the combination of corn, berries, and tomatoes was not appealing. It tasted a bit better when paired with wheat thins.
So easy and such a crowd pleaser. Usually use a bit less oil then called for.
I found the flavors did not meld really well. But it may be better if the amount of tomatoes was reduced.
I made this for a party and it was a hit. Easy and delicious.