Photo: Jennifer Davick; Styling: Allison R. Banks
This colorful salsa would be equally delicious served over salad greens or in warm tortillas with grilled chicken.
Makes 3 1/2 cups
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1 1/2 cups cherry tomatoes, seeded and chopped
1 cup frozen whole kernel corn, thawed
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
Salt and pepper to taste
Hands-on: 15 Minutes
Total: 15 Minutes
Stir together first 7 ingredients. Season with salt and pepper to taste. Cover and chill until ready to serve (up to 3 hours). Serve with chips.