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If you’ve been searching for something different than the same-old salsa, we’ve got the answer – and it’s both in-season and endlessly versatile. This Cucumber Salsa with Corn and Tomatoes is a cool taco topping that utilizes some of the best warm-weather produce, like crisp cucumbers and juicy sun-ripened tomatoes. And it’s a great pairing for all different kinds of tacos, from meat-filled to plant-based.
Best of all, you can make this cucumber salsa in advance and keep it in stored in the fridge for up to two days ahead of serving. It’s also great to keep on hand as a crunchy, fresh topping for recipes that could use a pop of flavor (like your basic grilled chicken or fish) or a snack to munch on with tortilla chips or homemade crispy veggie chips. However you dig into this salsa, its bright and refreshing ingredients will make you feel like it’s summer.
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Cucumber Salsa with Corn and Tomatoes
- In a small bowl, combine diced red onion and finely minced garlic. Pour lime juice and cider vinegar over the mixture; let stand for 30 minutes.
- In a medium bowl, combine English cucumber, kernels from 1 ear of corn, cherry tomatoes, jalapeño, and chopped fresh mint.
- Add the onion mixture; toss. Season with salt and pepper.
- Serve, or cover and chill.
Note: Salsa will hold for 2 days. Stir, taste and re-season, if needed.