colorful, garden salsa

Last week I shared my cucumber mint salsa and this week I am sharing my latest fave. As you can tell, I am a bit obsessed with chips and dip this summer. Salsa is  just so fresh, delicious and super simple to throw together. I am also loving the fact that all of the ingredients came from my local farmer's market.

Let me know what other combination of veggies you like to put together to create salsa. It's only half way through summer so many more bowls of salsa must be had!
 

I N G R E D I E N T S

20 cherry tomatoes (I used yellow and red)
1/2 of a green pepper
1 cup of corn
2 green onions
1/4 cup of cilantro
1 lime, juiced
salt & pepper to taste


R E C I P E

-heat up a sauté pan on medium heat with a drizzle of olive oil. CLet the corn kernels cook, stirring occasionally until they are slightly brown. When finished cooking, set aside and let cool
-slice the cherry tomatoes into 1/8ths (in half, half again, then half again)
-dice up the green pepper, onions and cilantro
-add all of the vegetables into a mixing bowl and stir in the lime juice and salt & pepper
-eat with chips, pita, raw veggies or on its own