Verano Fresco Salsa

Serve this fresh and crunchy salsa with chips or on top of grilled meats, chicken, or fish.

Verano Fresco Salsa Enlarge Image
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4 users rated this recipe an average rating of 2.5
Yields:
about 5-1/4 cups salsa
Prep:
25 mins
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Verano Fresco Salsa

Ingredients
2
cups frozen whole kernel corn, thawed
1
medium jicama, peeled and chopped
1
medium cucumber, seeded and chopped (about 1-1/2 cups)
1
large tomato, seeded and chopped
2
small limes, peeled, sectioned, and seeds removed (about 1/3 cup)
3
tablespoons stone ground mustard
1
tablespoon honey
1 1/2
teaspoons dry mustard
1
teaspoon salt
1
teaspoon soy sauce
2
1/4
teaspoon cayenne pepper
1/3
cup olive oil
 
Tortilla chips or assorted crackers

Directions

  1. In a large bowl combine corn, jicama, cucumber, and tomato.
  2. For dressing, in a blender or food processor combine lime sections, stone ground mustard, honey, dry mustard, salt, soy sauce, garlic, and cayenne pepper. Cover and blend or process until dressing is smooth. With blender or processor running, slowly drizzle in olive oil until combined.
  3. Stir dressing into vegetable mixture. Cover and chill up to 4 hours until ready to serve. Serve with tortilla chips or crackers. Makes about 5-1/4 cups salsa.

Nutrition Facts

(Verano Fresco Salsa)
    Per serving:
  • 59 kcal cal.,
  • 4 g fat
  • 3 g monounsatured fat),
  • 178 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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