Roast Beef With Cucumber-Corn Salsa

Total Time
5mins
Prep 5 mins
Cook 0 mins

I adopted this recipe and this is the original description, "This recipe comes from a diet supplement of a German magazine. It's quick easy and they said it only contains 150 calories.I prefer it with coriander. I usually prepare the salsa in advance so the spices work through, but you can eat it straight away. Also good on top of potatoes with sour cream, chicken breast and salmon. Try it with maple salmon #468".

Ingredients Nutrition

Directions

  1. Mix the cucumber cubes with the corn and chopped onion.
  2. Add the chilisauce Asian shop, lemon juice, salt, pepper and coriander (you can replace it with parsley).
  3. Serve with roastbeef slices.
Most Helpful

Oh my this was delicious. The only change is I used cilantro instead of parsley. Cooked pounded chicken in garlic olive oil and served salsa on the side. Such a refreshing flavor. I only chilled for 30 mins. I bet allowing the flavors to marry for 3-4 hours would enhance the dish. Thanks for sharing!

Southern Lady July 09, 2011

Jump on the wagon, cause' the hay is in the barn! :) This is the surprise of the day....wow! WOW! This was so easy, after all; who doesn't have some frozen/canned corn on hand, a cuke, a little chili sauce and (I used a tip roast, a very, very inexpensive cut of meat that goes for miles - used in all kinds of stuff, sandwiches, cubed, sliced warm, sliced cold, you name it, you got it) I digress, and parsley? The only change I made here was use a green onion bulb & tip all sliced up, instead of a red onion. The dressing is delightful a bit of a tang, and a kick (could of been my brand) you might want to add 1/4 tsp. of sugar if too tart, however; I didn't. I sliced the warmed beef, (we prefer med-rare) served the salsa on fresh lettuce leaves from the garden. You're darn right it, this *is* delicious! Will make again, and soon too! Made for Aussie/NZ swap, May 2009.

Andi of Longmeadow Farm May 31, 2009

I made this exactly as written and It was wonderful, full of flavour and a great addition to roast beef. I will be making this often, thanks for posting :)

kyrandia September 29, 2007