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Corn Salsa
SUBMITTED by Beth H.
“Another recipe to use up fresh corn from the garden. Love
this!”
1 cup fresh corn, cooked and cooled
1 1/2 cups fresh ripe tomatoes, diced – about 2 medium
1 small red onion, chopped (or sweet onion)
1 clove garlic, crushed
¼ cup chopped fresh cilantro
1 fresh jalapeno, seeds removed and minced
1 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
tortilla chips
In a bowl; combine all ingredients. Cover and chill for 2 hours.
Serve with tortilla chips.
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