Sweetcorn and Red Pepper Salsa/Garnish

Shannon W.'s Note:

Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 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
• ¼ cup lemon juice
• ¼ cup cilantro leaf

Directions:

1. In a large bowl, mix corn, red bell pepper and onion.
2. In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
3. Cover and marinate in the refrigerator 2 hours.

Reviews

[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!

[PanNan]

This is really delicious. A nice change from ordinary salsa. It makes a lot!