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Summer Salsa Salad

Summer Salsa Salad
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Yield: 10 servings

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-Sherry Day, Pinckney, Michigan

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Summer Salsa Salad


  • 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


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

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