Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Corey Milligan makes many variations of this recipe. "I'll change the fruit from apple to peach to mango. And the salsa is good on lots of things or by itself with chips." Corey is particularly fond of it with black bean tacos or shrimp with goat cheese.
Ingredients[]
- 2 cups chopped plum tomato (about 3 tomatoes)
- 1 cup chopped Granny Smith apple
- 1/2 cup chopped cucumber
- 1/2 cup fresh corn kernels
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped red onion
- 2 1/2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon chopped seeded jalapeño pepper
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions[]
- Combine all ingredients, stirring well.
- Serve at room temperature or chilled.
Yield: 4 1/2 cups (serving size: 1/2 cup)