Rainbow Salsa (Edit recipe)

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!

10 minutes to 15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	66
Fat:	1 g
Carbohydrates:	13 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	337 mg
Fiber:	3 g
Sugars:	9 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 4-6

Ingredients

1.5 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 cup Blueberries, Fresh
0.25 cup Orange Bell Pepper, Seeded; finely chopped
2.5 Tbsp Green Onion (Scallion), Sliced; divided use
0.125 tsp Salt
0.125 tsp Black Pepper
8 whole Strawberries, Fresh strawberries; med-large size; stemmed + halved

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Process

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.