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Zucchini-Carrot Salsa

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.

Southern Living DECEMBER 2005

  • Yield: Makes 8 appetizer servings
  • Prep time:15 Minutes

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.

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Zucchini-Carrot Salsa recipe

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