Strawberry Corn Salsa

Name: Strawberry Corn Salsa
Prep time: 15 min
Total time: 15 min
Yield: 5-1/2 cups.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 5-1/2 cups.

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

Directions

1. 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.

Nutrition Facts

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

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