Rainbow Salsa
This easy, delicious + allergy-friendly recipe is so versatile! Terrific as an appetizer or snack with salty tortilla chips; it also tastes amazing served over grilled chicken, salmon, or cod. It can even be a fun burger topper, or serve it atop mixed lettuces for a very colorful, un-boring salad!
Ingredients
- 1.5 cups1.5 cups1.5 cups Corn, Can use thawed, fire-roasted corn kernels or canned corn (drained); or use grilled corn on the cob (removed from cob with serrated knife)
- 1 cup1 cup1 cup Blueberries, Fresh
- 0.25 cup0.25 cup0.25 cup Orange Bell Pepper, Seeded; finely chopped
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Green Onion (Scallion), Sliced; divided use
- 0.125 tsp0.125 tsp0.125 tsp Salt
- 0.125 tsp0.125 tsp0.125 tsp Black Pepper
- 8 whole8 whole8 whole Strawberries, Fresh strawberries; med-large size; stemmed + halved
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add corn, blueberries, bell pepper, 2 Tbsp green onions, salt & pepper to medium bowl; stir.
- Place strawberries in mini food processor; purée until smooth. Spoon strawberry pulp over corn mixture; stir to combine.
- Before serving, garnish with remaining 1/2 Tbsp green onions. Serves 4-6. Serve immediately or store in airtight container in refrigerator for up to 4 days.
Notes
*Recipe is Free From the Top 14 Food Allergens and is Vegan*
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About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Salads Sauces & Dressings Shellfish Free Side Dishes Snacks Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 66 |
Fat: | 1 g |
Carbohydrates: | 14 g |
Protein: | 2 g |
Cholesterol: | 0 g |
Sodium: | 337 mg |
Fiber: | 3 g |
Sugars: | 9 g |
Calculated for total recipe. |
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