3 Reviews

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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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.

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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 :)

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kyrandia September 29, 2007
Roast Beef With Cucumber-Corn Salsa