Art in a Bowl: Strawberry Corn Salsa Recipe

All summer colors are fresh and light in taste, making it ideal for light meals between swims and barbecues in the garden. It can be served with french fries or as a side dish on its own.

  • 2 cups fresh strawberries, chopped
  • 2 cups grape tomatoes, chopped
  • 1 package (10 ounces) frozen corn, thawed
  • 2 green onions, chopped
  • 3 tablespoons minced fresh cilantro
  • 1/3 cup olive oil
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • Baked tortilla chips

Let’s Make It!

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, vinegar, lime juice, and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for 1 hour. Serve with chips.

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