Lunch: Strawberry Corn Salsa Recipe
Ingredients
2 cups fresh strawberries, chopped
2 cups grape tomatoes, chopped
1 package (10 ounces) frozen corn, thawed
2 green onions, chopped
3 tablespoons minced fresh cilantro
1/3 cup olive oil
2 tablespoons raspberry vinegar
2 tablespoons lime juice
1/2 teaspoon salt
Baked tortilla chips
Instructions
In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, lime juice and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for 1 hour. Serve with chips.
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Nutrition Facts
Serving Size: 22
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
