Corn And Ripe Olive Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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One summer many moons ago, visions of homemade salsa danced through my head.. when what to my wandering eyes should appear but a recipe for corn and ripe olive salsa, plain as could be. Ingredients:
11 ounces corn kernels, preferably yellow corn |
2 medium roma tomatoes, seeded and chopped |
6 scallions, chopped |
1 clove garlic, minced |
2 tablespoons lemon juice |
1 tablespoon cilantro, chopped |
1 jalapeno pepper, chopped and seeded or not |
2 tablespoons parsley, chopped |
1/2 large can ripe olives, chopped |
Directions:
1. Combine all ingredients in a bowl.
2. Cover.
3. Refrigerate.
4. Allow to sit at least overnight to allow the flavors to meld.
5. **The longer it sits, the better it tastes.
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