Corn Salsa Salad

This recipe was sent to us by Brenda Wickenhauser. A family favorite, she served it at her parents’ 50th wedding anniversary party, and it disappeared! Many of the guests requested the recipe, and we’re happy she shared it with us. The original recipe is from the cookbook “Desperation Entertaining” by Beverly Mills and Alicia Ross, Workman Publishing Company, New York City, NY, 2002.
4 cups cooked frozen or fresh Sweet corn, drained
1 small Onion (1/2 cup)
1 cup Zucchini, chopped
1 cup Green bell pepper, chopped (Brenda prefers red)
1/2 cup tightly packed Cilantro, chopped
1/3 cup Sugar
1/3 cup Water
1/3 cup Vinegar
2 Tablespoons Canola or olive oil
Salt and pepper to taste
1 can Black beans, drained (optional)
1. Cut the onion, zucchini and green bell pepper in small pieces. Mix together with the sweet corn in a large bowl. Add the chopped cilantro.
2. Mix the sugar and water in a measuring cup. Microwave 80 seconds or until sugar is dissolved.
3. Add the vinegar and oil to the measuring cup. Season with salt and pepper. Pour over the chopped vegetables* and refrigerate for at least an hour.
* If using black beans, add them at this time.

This salad keeps well for days. It can serve as a side dish or as a dip for chips. It works especially well with spicy chips.

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