Roast Beef With Cucumber-Corn Salsa
photo by Andi Longmeadow Farm
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 200 g cucumbers, cubed
- 50 g corn (canned or frozen)
- 1 chopped red onion
- 1 tablespoon sweet chili sauce, for chicken
- 1 teaspoon lemon juice or 1 teaspoon lime juice
- salt
- pepper
- 1 tablespoon parsley or 1 tablespoon coriander
- 50 g sliced roast beef
directions
- Mix the cucumber cubes with the corn and chopped onion.
- Add the chilisauce Asian shop, lemon juice, salt, pepper and coriander (you can replace it with parsley).
- Serve with roastbeef slices.
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Reviews
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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!
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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.
Tweaks
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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!
RECIPE SUBMITTED BY
lauralie41
United States