Summertime Salsa

We attended a 4th of July party at a friend’s house this year, along with my Patriotic Punch, I decided to bring along this fresh, healthy salsa.  I was inspired by a recipe out of Williams Sonoma Complete Outdoor Living Cookbook.  I switched out some of the ingredients, added a few, and adapted it to what was on sale in the grocery store! 

I served it with Tostitos Multigrain Scoops which were perfect to hold a big helping of the salsa.   It turned out to be super yummy and I received lots of compliments by everyone at the celebration.

This is a quick and easy appetizer to make – I hope you’ll make it this summer and let me know what you think!

Summertime Salsa
Makes about 6 cups
14.5 ounce petite diced tomatoes, drained (I did this for speed, next time, I will dice a tomato!)
1 bell pepper, diced (you pick the color – I chose red because it was on sale)
2 carrots, peeled and diced
1 cucumber, diced
3 green onions, sliced
1/2 cup corn (I used frozen)
1 Serrano pepper, seeds removed and diced (remember to wear gloves!)
2 tablespoons of cilantro, chopped
2 tablespoons of lime juice
Salt & pepper
2 tablespoons olive oil
1 avocado, diced (wait until you are ready to serve before dicing)
chips for serving
Combine the tomatoes, bell pepper, carrots, cucumber, green onions, corn, Serrano pepper, cilantro, lime juice, salt & pepper, olive oil in a large bowl.  Stir to combine.  Refrigerate for at least 1 hour.  Just before serving, add diced avocado.  Serve with chips. 
(Visited 25 times, 1 visits today)

Write a comment