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)
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.
PER SERVING: 13 calories; 0.1 g fat; 0 g saturated fat; 7.5% calories from fat; 0 mg cholesterol; 0.4 g protein; 3 g carbohydrate; 1.1 g sugar; 0.5 g fiber; 1 mg sodium; 4 mg calcium; 0.1 mg iron; 13.6 mg vitamin C; 88 mcg beta-carotene; 0.1 mg vitamin E; 352 mcg lycopene
Note: For the best flavor, remove the desired portion of leftovers and allow it to come to room temperature before serving. If you are preparing this salsa in advance, wait to add the basil until 15 to 20 minutes before serving, as basil quickly oxidizes.
Enjoy this dip with baked chips, stuffed in a burrito, or atop a bed of fresh greens.
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