Tis' the season for fresh strawberries! When I saw today's recipe it intrigued me. It is low in carbs, fat, and sodium and can be used as a salsa or served alongside salmon or other fish. Prep time is minimal and it looks pretty on the plate (always a plus).
STRAWBERRY CORN SALSA
2 c. fresh strawberries, chopped
2 c. grape tomatoes, chopped
1 pkg.(10 oz.) frozen corn, thawed
2 green onions, chopped
3 tbsp. minced, fresh cilantro
1/3 c. olive oil
2 tbsp. raspberry vinegar
2 tbsp. lime juice
1/2 tsp. salt(I omit)
baked tortilla chips
In a large bowl, combine the first 5 ingredients. In a small bowl whisk the oil, vinegar, lime juice, and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for 1 hour. Serve with chips.
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