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Nutrition Facts
Serving Size 1 (95g) Recipe makes 8 servings The following items or measurements are not included below: 1 tablespoon white wine vinegar
Calories 77
Calories from Fat 19		(25%)
Amount Per Serving		%DV
	Total Fat 2.2g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 185mg		5%
Total Carbohydrate 15.0g		5%
	Dietary Fiber 1.9g	7%
	Sugars 1.4g
Protein 2.1g		4%
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Sweetcorn and Red Pepper Salsa/Garnish

Recipe #220306 | 2¼ hours | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Shannon W.
Apr 3, 2007

Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.

SERVES 8 (change servings and units)

Ingredients

16 ounces frozen corn, thawed and drained (or use the canned variety and drain well)
1 red bell pepper, diced
1 red onion, minced
2 small garlic cloves, finely minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/4 cup lemon juice
1/4 cup cilantro leaf

Directions

1
In a large bowl, mix corn, red bell pepper and onion.
2
In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
3
Cover and marinate in the refrigerator 2 hours.

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Featured Reviews for This Recipe

From: KLHquilts

On Jun 24, 2007

Reviewed for ZWT3 (the Mexican Mystery Gadget Challenge). This was just wonderful. I tweaked it a bit, mostly in that I used lime juice instead of lemon juice. I didn't have a red bell pepper, so I used a handful of red and orange sweet peppers. Loved the addition of the vinegar. Rather than use it as a salsa, I think I'm going to add a can of black beans to it and turn it into a salad all by itself — it's that good!

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