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.
Yield: Makes 8 appetizer servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Ingredients
- 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
Preparation
- 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.
Zucchini-Carrot Salsa Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Southern Living
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