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Spring Salsa

Photo: Jennifer Davick; Styling: Allison R. Banks
Hands-on time 15 mins
Total time 15 mins
Yield Makes 3 1/2 cups
This colorful salsa would be equally delicious served over salad greens or in warm tortillas with grilled chicken.


  • 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
  • Tortilla chips

How to Make It

  1. 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.