This brightly-colored salsa has a satisfying crunch that pairs well with spice-rubbed chicken breasts. Add a little pan-fried polenta and you've got dinner!
- 1 1/2 c. chopped tomato
- 1 c. frozen whole kernel corn -- thawed
- 1 medium-sized cucumber -- peeled, seeded and chopped
- 1/4 c. finely chopped onion
- 3 T. white wine vinegar
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. dried basil
- 1 tsp. olive oil
- 1 clove garlic -- minced
In a medium bowl, combine all of the ingredients and toss gently to mix. Chill the salsa until you are ready to serve it.
- Yields: about 3 cups salsa
- Preparation Time: 10 minutes plus chilling time
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