Zucchini-Carrot Salsa

This is a mild salsa that can be made the day before the party. It also makes a nice sandwich spread when served with a slotted spoon.


Makes 8 appetizer servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes


3 small zucchini, diced
2 medium carrots, diced
1 tablespoon minced red onion
1 (11-ounce) can sweet whole kernel corn, drained
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Assorted tortilla chips


Toss together first 12 ingredients in a large bowl. Cover and chill 1 hour, if desired, or up to 24 hours. Serve with assorted tortilla chips.

Carol S. Noble, Burgaw, North Carolina,

Southern Living

December 2005
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