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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Verano Fresco Salsa
Yield: about 5-1/4 cups salsa
Prep
25 mins
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 cloves garlic, cut up
- 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)
- cal. (kcal) 59,
- Fat, total (g) 4,
- carb. (g) 6,
- Monosaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 1,
- vit. A (IU) 97,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 178,
- Potassium (mg) 73,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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