Bright Summer Saladsalsa Food

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MEXICAN SALAD/SALSA



Mexican Salad/Salsa image

I found this recipe in a magazine in the spring of this year. I have brought to every party/family picnic I've been to this summer and it's been a real hit. Lots of people have asked for the recipe. It's also great for vegetarians!

Provided by um-um-good

Categories     Black Beans

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
2 limes, juice of
2 minced garlic cloves
1 teaspoon salt
1 teaspoon black pepper
1 cup cooked corn
1 (540 ml) can black beans, drained & rinsed
1 tomatoes, diced
1 pepper, diced
1 medium onion, diced
jalapeno pepper, diced
2 sprigs fresh cilantro, chopped

Steps:

  • Combine ingredients.
  • Let sit.
  • Serve with tortilla chips, as a salad, or in a tortilla shell.

AVOCADO, TOMATO & CORN SALAD/SALSA



Avocado, Tomato & Corn Salad/Salsa image

Refreshing, quick and easy. Use as a salad or salsa. Fill a wrap, top a plate of greens or grilled fish, meat or chicken. The frozen corn chills the salad down which adds to the refreshing taste for hot summer days! You can go mild or kick it up with a jalapeno or smokey chipotles! Yes, parsley can be use in place of the cilantro.

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
1 jalapeno, minced or
1 chipotle chile in adobo (optional)
1 lime, juice and zest of
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 avocado, diced
1 small red onion, thinly sliced
1 1/2 cups frozen corn, rinsed
1 1/2 cups diced tomatoes (grape tomatoes cut in half)
salt and pepper

Steps:

  • Mix the first 5 ingredients together.
  • Add avocado, onions, corn and tomatoes. Toss into dressing.
  • Season with salt and pepper.
  • Let sit for 30 minutes, toss and enjoy!

BRIGHT SUMMER SALAD



Bright Summer Salad image

Depending on the tomato to corn ratio, this can almost seem like a salsa cruda more than a salad. In any case it's delicious. From Mike via Karen.

Provided by Joe Germuska

Categories     Corn

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 8

6 ears corn
4 tomatoes
1/3 large red onion (or 1/2 small)
1 jalapeno
1 cup basil leaves
1/3 cup cilantro
1 tablespoon sea salt or 1 tablespoon kosher salt
2 limes, juice of

Steps:

  • Clean corn, blanch three minutes in boiling water. Transfer to extremely hot grill or grill pan and grill until there are deep brown grill stripes on the corn. (Alternately, just cook the corn on the grill.) Slice corn from the cob, place in bowl.
  • Cut tomatoes to a 3/8" dice, add to corn in bowl.
  • Peel and dice red onion to 1/4" dice or smaller. Add to bowl.
  • Remove seeds, ribs and inner membrane from jalapeno, chop very fine. Add to bowl.
  • Chiffonade basil; should be about 1/2 cup after slicing. Add to bowl.
  • Chop cilantro; should be a scant 1/4 cup after chopping. Add to bowl.
  • Add salt, add lime juice, toss. Chill if desired, or serve immediately.

Nutrition Facts : Calories 115.2, Fat 1.4, SaturatedFat 0.2, Sodium 891.3, Carbohydrate 26.7, Fiber 3.8, Sugar 5, Protein 3.9

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