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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Found this recipe in Better Homes & Garden magazine. If you are looking for something very different/unusual to serve as an appetizer, this is it! It has been a success with the adults, although kids don't seem to care much for it; probably because it isn't your regular off-the-shelf salsa! Ingredients:
2 cups frozen whole kernel corn, thawed |
1 medium jicama, peeled and chopped |
1 medium cucumber, seeded and chopped, about 1 1/2 cups |
1 large tomato, seeded and chopped |
2 small limes, peeled, sectioned and seeds removed, about 1/3 cup |
3 tablespoons stone ground mustard |
1 tablespoon honey |
1 1/2 teaspoons dry mustard |
1 teaspoon salt |
1 teaspoon soy sauce |
2 garlic cloves, cut up |
1/4 teaspoon cayenne pepper |
1/3 cup olive oil |
Directions:
1. In a large bowl combine corn, jicama, cucumber and tomato.
2. For dressing,in a blender or food processor combine lime sections, stone ground mustard, honey, dry mustard, salt, soy sauce, garlic and cayenne pepper.
3. Cover and blend or process until dressing is smooth.
4. With blender or processor running, slowly drizzle in olive oil until combined.
5. Stir dressing into vegetable mixture.
6. Cover and chill up to 4 hours until ready to serve.
7. Serve with tortilla chips or crackers.
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