Return to Content

Summer Salsa Salad

by

Yield: 10 servings

First Prize Winner in the Garden-Fresh Recipe Contest


-Sherry Day, Pinckney, Michigan
Summer Salsa Salad

Ingredients:

  • 8 ears fresh corn, husked and cleaned
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 1/4 cup minced fresh parsley
  • 2 teaspoons sugar
  • 1 teaspoon sea salt (optional)
  • 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 2 large tomatoes, seeded and coarsely chopped
  • 1/2 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper

Instructions:

In a large saucepan, boil the corn for 3 to 5 minutes, or until tender. Drain and set aside to cool. In a large bowl, combine the oil; vinegar; lemon juice; parsley; sugar; salt, if desired; basil; and cayenne pepper. Cut the cooled corn off the cob. Add the corn, tomatoes, onion, and green and red peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
Updated Wednesday, August 17th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111