This is my favorite salsa recipe--it always gets rave reviews whenever I serve it. Instead of the Italian vinaigrette dressing, I add 2 T. olive oil, 2 T. red wine vinegar and a teaspoon of Italian seasoning. Be sure to use the fresh lime juice and cilantro--they make the whole thing really pop.
Very good basic recipe, with some modifications. Instead of the Italian dressing, I just used 1 tbsp extra-virgion olive oil, and added extra lime juice. Next time I'd add some grated lime peel also for enhanced flavor. I used half a chopped red onion instead of the green. Also, i used about 2 tbsps of chopped cilantro.
I made this recipe with the corn instead of the mango. It was a big hit. I made it for a birthday dinner and my guests could not get enought of it. Needless to say there were no leftovers, but plenty of requests to make it again.
So quick and easy to prepare! I replaced the Italian seasoning with fat free Lime Basil dressing (Maple Grove Farms) . DEFINITELY use fresh squeezed lime juice, too. This worked great as a dip or spread on tortillas with grilled chicken strips. Leftovers taste great even two days later. I don't know how long it actually lasts, since it all gets eaten within two days! My guests and family love it. I will most certainly be making this again.
The salsa was time consuming to make- like most home-made salsas, but well worth the effort. The recipe says you can make it up to 24 hours in advance- but I would probably not do that again. While the ingredients do need time to soak together- at the 24 hour mark, the salsa took on a wilted appearance. Very flavorful!
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