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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 22 |
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This recipe makes art in a bowl! All the colors of summer are captured in this dish with a fresh, light flavor perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish. Ingredients:
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 |
Directions:
1. In a large bowl, combine the first five 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. Yield: 5-1/2 cups.
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