Sweetcorn and Red Pepper Salsa/Garnish

Submitted 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."

 

• Ready In: 2hrs 10mins
• Ingredients: 8
• Serves: 8

ingredients

• 453.59 g 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
• 14.79 ml olive oil
• 14.79 ml white wine vinegar
• 59.14 ml lemon juice
• 59.14 ml 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!