Katherine’s Corn Salsa Recipe Print
Katherine’s Corn Salsa Recipe
This recipe is great as part of a finger-food Friday meal theme or for a crowd-pleasing appetizer for family and friends.
Recipe courtesy of Katherine Winkler
What you need:
- 3 cups fresh/frozen corn kernels, cooked and cooled
- 1 large red pepper, diced
- 1 small red onion, diced
- 1 stalk celery, diced
- 2 tbsp crumbled feta cheese
- 1 avocado, diced
- 3 cloves garlic, minced
- 1/3 cup olive oil
- Juice of half a fresh lemon
- 1 tsp. lemon zest (optional)
- 3 tbsp apple cider vinegar
- 1/2 tsp dried oregano
- Salt and pepper to taste
How you prepare:
In a medium sized bowl place the corn, red pepper, red onion, celery and feta cheese.
In a separate small bowl prepare the dressing by whisking all the ingredients together.
Pour the dressing over the vegetables, stir and refrigerate for at least an hour before serving.
Just before serving dice the avocado and gently mix into the salsa.
Serve with taco chips or your favourite crusty bread.
- Calories: 121
- Carbohydrates: 10 g
- Protein: 3.4 g
- Fat: 9.7 g
- Fibre: 2.6 g
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