Rainbow Corn Salsa Recipe Video
Corn adds fiber, onions supply allyl sulfides, and tomatoes contribute lycopene to this nutrient-rich salsa - all are cancer-fighting ingredients.
Ingredients
1 cup fresh or frozen corn kernels
2 medium tomatoes, diced
1/2 cup diced green bell pepper
1/2 cup diced orange bell pepper
1/4 cup chopped onion
3-4 T freshly squeezed lime juice
2 T rice vinegar or apple cider vinegar
10 fresh basil leaves, thinly sliced
1/2 jalapeno pepper, seeded and minced (optional)
Directions
If using fresh corn, blanch it in boiling water for 3 minutes and immediately rinse it under cold water to prevent further cooking. If using frozen corn that isn’t thawed completely, either blanch it in boiling water for 2 minutes, drain, and immediately rinse it under cold water, or microwave it until thawed.
Combine all of the ingredients in a large bowl and set aside for 15 to 20 minutes to allow the flavors to develop. Serve at room temperature.
Stored in a covered container in the refrigerator, leftover Colorful Corn Salsa will keep for up to 3 days.
Combine all of the ingredients in a large bowl and set aside for 15 to 20 minutes to allow the flavors to develop. Serve at room temperature.
Stored in a covered container in the refrigerator, leftover Colorful Corn Salsa will keep for up to 3 days.
Editors Review
Did you know that a colorful meal represents a healthy meal? Naturally bright foods have several health benefits. Here is the video recipe for a rainbow colored salsa! Watch the video and get some great nutrition tips.Chef
