Verano Fresco Salsa
cups frozen whole kernel corn, thawed
medium jicama, peeled and chopped
medium cucumber, seeded and chopped (about 1-1/2 cups)
large tomato, seeded and chopped
small limes, peeled, sectioned, and seeds removed (about 1/3 cup)
tablespoons stone ground mustard
teaspoons dry mustard
teaspoon soy sauce
cloves garlic, cut up
teaspoon cayenne pepper
cup olive oil
Tortilla chips or assorted crackers
- In a large bowl combine corn, jicama, cucumber, and tomato.
- 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.
- 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