There are certain things that are synonymous with summer. Sunshine, swimming pools, strawberries, ice cream, picnics, backyard BBQ’s and fresh salsa.
This is a recipe I was introduced to by one of my besties, Dawn. She made this for us one time and we were immediate fans. Not only is it refreshing and delicious but it’s also healthy, fresh and low calorie. The clean and crisp combination of peppers, cucumbers, tomatoes, corn, jalapeno and tart Granny Smith apple may sound like an unlikely marriage, but it’s a match made in salsa heaven.
You might describe it as a labor of love due to all the chopping, but believe me when I say it’s worth it.
If you live by the motto of “eat the rainbow” then this is going to be right up your alley.
Our favorite way to eat it is with some kind of tortilla chips.
But it’s also delicious on fish tacos.
1 yellow bell pepper
1 orange bell pepper
8-10 Roma tomatoes (seeded)
1 English cucumber (seeded)
1 can shoe peg corn
1 Granny Smith apple
1/2 bottle seasoned rice vinegar
Dice all veggies and apple in small dice. Rinse and drain corn.
Place everything in a large bowl and pour half a bottle of seasoned rice vinegar on top and stir to combine. Add salt and pepper to taste.
This stores great in the refrigerator for about a week so it can be made ahead of time for a party.
Try this and let me know what you think.