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I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish.
Units: US | Metric
Serving Size: 1 (177 g)
Servings Per Recipe: 4