Saturday, September 21, 2013

Corn & Cucumber Salsa Salad

Juicy and crunchy, this simple and easy relish can do double duty as salsa as well as salad!  We love to top our tostadas and tacos with it; delicious with Pulav or other rice or Mexican inspired dishes too.

 Corn-Cucumber Salsa/Salad

I have used the following veggies for their color as well as taste; other combinations may be used according to availability and preference; zucchini, jicama, green onions, and multi-hued cherry tomatoes are great possibilities.  More hot peppers may be added for a spicy salsa/salad. Persian or English cucumbers do not need peeling.


1 medium Red Onion
1 or 2 Limes
1 tsp Sea Salt
2 small Carrots, grated
2 cups Corn cut off the cob, fresh or frozen
3 Persian or 1 English Cucumbers
4 medium Tomatoes
1 Red, Yellow, or Orange Bell Pepper
1 Each, Mild and Hot Green Chiles
1 large bunch fresh Cilantro


Finely chop the red onion and place in a large bowl; add the juice from one lime and a couple of pinches of the salt.

Add the grated carrots.

Finely chop the rest of the veggies and herbs and add to the onions.

Add the rest of the salt and taste.  Add more salt and lime juice if needed and mix well.

Serve with tortilla or corn chips, Beans and tortillas, BurritosTostada, Tacos, etc. Enjoy!!

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