Fresh and quick, this corn salsa is so good! With it being summer, I have an abundance of fresh vegetables to cook with. Well not corn, raccoons or squirrels always eat it. Makes me so mad! We use this deliciousness in many ways… scoop it with a chip, sprinkle it over jackfruit tacos or nachos. Heck, eat it with a spoon, doesn’t matter.

I love that with few ingredients, there is so much flavor. The longer it sits, the flavors really meld together. My favorite tomato to use in this is halved cherry tomatoes. I feel like they hold together better and don’t turn into mush by the next day. Also, double the jalapeños for an extra special kick! Add it to a tortilla with beans for a vegetarian friendly burrito. So many possibilities!

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Corn Salsa

Author Leslie

Ingredients

• 1 12 oz bag frozen corn kernels
• 1 small purple onion, diced
• 1 tomato, diced
• 1-2 jalapeno, diced
• 3 tbsp cilantro chopped
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lime, juice

Instructions

• In a medium sized bowl, add corn, diced onion, diced tomatoes and chopped cilantro. Stir.
• Add in each of the seasonings and lime juice. Add more salt or other seasonings if needed.
• Refrigerate for at least one hour. Serve.

Notes

Use any tomato you want, my fav is cherry. I use around 12, halved.

Best if eaten within 2 days.

The post Corn Salsa With A Fresh & Spicy Kick appeared first on Lala & Zo.

It’s summer, so I know there are a million and one pasta salad recipes on the web, but this one is my favorite and won’t disappoint! It’s colorful, fresh and full of flavor. Enjoy it on its own or as a compliment to grilled salmon and a glass of moscato.

This recipe comes together quickly and lasts up to four days in the fridge. Also, the ingredients are very forgiving, just leave out or substitute what suits your taste buds. I like to make my own vinaigrette to toss everything in, but using a store bought bottle of Italian dressing works out great. I’ve also made a ranch version by using the Hidden Valley Ranch packets, it’s a dream!

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Multi-colored Pasta Salad

Colorful, fresh and satisfying.

Author Leslie

Ingredients

• 12 oz, box tri-colored rotini pasta, cooked to package instructions
• 1 small purple onion, diced
• 1 cucumber, peeled and diced
• 1 yellow bell pepper, diced
• 1 cup black olives, rinsed and halved
• 1 cup cherry tomatoes, halved

Dressing

• 1 tbsp McCormick Salad Supreme Seasoning
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp oregano, dried

Instructions

• In a large pot of salted boiling water, add pasta and cook to package instructions.
• While pasta is cooking, prep the veggies and put them in a large bowl.
• When pasta is done, drain and rinse under cold water. Add to the large bowl and toss with veggies.
• Add dressing ingredients to a small mixing bowl, mix until combined.
• Pour dressing over pasta and veggies. Taste and add more salt, if needed.
• Cover and keep in fridge until ready to serve.

In a pinch? Add a small bottle of store bought Italian dressing instead of making your own!

The post Multi-colored Pasta & Veggie Summer Salad appeared first on Lala & Zo.