Recipe by Shannon Cooks
Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.
Top Review by KLHquilts
Reviewed for ZWT3 (the Mexican Mystery Gadget Challenge). This was just wonderful. I tweaked it a bit, mostly in that I used lime juice instead of lemon juice. I didn't have a red bell pepper, so I used a handful of red and orange sweet peppers. Loved the addition of the vinegar. Rather than use it as a salsa, I think I'm going to add a can of black beans to it and turn it into a salad all by itself -- it's that good!
- 16 ounces frozen corn, thawed and drained (or use the canned variety and drain well)
- 1 red bell pepper, diced
- 1 red onion, minced
- 2 small garlic cloves, finely minced
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1⁄4 cup lemon juice
- 1⁄4 cup cilantro leaf