Verano Fresco Salsa

Name: Verano Fresco Salsa
Prep time: 30 min
Total time: 30 min
Yield: 5 serving(s)
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 tomatoes, 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

Submitted by Chef #399112

"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!"

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Ready In:: 30mins
Ingredients:: 13
Serves:: 5

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 tomatoes, 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

In a large bowl combine corn, jicama, cucumber and tomato.
For dressing,in a blender or food processor combine lime sections, stone ground mustard, honey, dry mustard, salt, soy sauce, garlic and cayenne pepper.
Cover and blend or process until dressing is smooth.
With blender or processor running, slowly drizzle in olive oil until combined.
Stir dressing into vegetable mixture.
Cover and chill up to 4 hours until ready to serve.
Serve with tortilla chips or crackers.