Description
A fresh and vibrant Blueberry Corn Salsa combining sweet blueberries and crisp corn with a zesty lime dressing. Perfect as a light appetizer or a flavorful accompaniment to grilled meats and tortilla chips, this vegan salsa is both colorful and nutritious.
Ingredients
Scale
Blueberry Corn Salsa
- 1 1/2 cups fresh blueberries
- 1 cup corn kernels, fresh or thawed frozen
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1 jalapeño, finely minced and seeded if desired
- 2 tablespoons chopped fresh cilantro
- Zest and juice of 1 lime
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine Ingredients: In a medium bowl, gently mix together the blueberries, corn kernels, red bell pepper, red onion, minced jalapeño, and chopped cilantro, ensuring even distribution while preserving the integrity of the blueberries.
- Prepare Dressing: In a small bowl, whisk together the lime zest, lime juice, olive oil, salt, and black pepper until combined smoothly to form a tangy and flavorful dressing.
- Toss Salsa: Pour the prepared dressing over the berry and vegetable mixture and carefully toss the ingredients to coat them evenly, taking care not to crush the blueberries to maintain their texture and appearance.
- Chill: Refrigerate the salsa for 10 minutes before serving to allow the flavors to meld and intensify, enhancing the overall taste of the dish.
Notes
- This salsa pairs excellently with grilled chicken, fish, shrimp, or tortilla chips for a delightful snack or side.
- For added sweetness, incorporate a teaspoon of honey into the dressing.
- For extra heat, leave some of the jalapeño seeds intact when mincing.
