Peach and Tomato Corn Salsa with Cucumber Noodles and Mint

Made up of more than 95 percent water, cucumbers are super hydrating and make a refreshing summer snack on hot days, especially when paired with juicy peaches and tomatoes.
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Peach and Tomato Corn Salsa with Cucumber Noodles and Mint

Made up of more than 95 percent water, cucumbers are super hydrating and make a refreshing summer snack on hot days, especially when paired with juicy peaches and tomatoes.

See also Quesadillas with Onion-Cranberry SalsaSee alsoRoasted Pepper Gazpacho

Ingredients

  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 large seedless cucumber
  • 1 cup fresh peach cubes
  • 1 cup quartered cherry tomatoes
  • ½ cup diced red onion
  • ¼ cup chopped fresh mint
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lime juice
  • 1 tsp honey

Preparation

1. In a small pot of boiling water, cook corn with a pinch of salt until tender, 3 minutes. Drain corn and run under cold water until it reaches room temperature.
2. Using either the blade that creates ribbon-style noodles (blade looks flat) or the blade that makes spaghetti-style noodles, spiralize cucumber. Pat noodles dry.
3. In a bowl, combine cucumber noodles, corn, peaches, tomatoes, and onion; refrigerate for 15 minutes or until chilled.
4. In a second bowl, whisk together mint, olive oil, vinegar, lime juice, and honey; pour dressing over cucumber-noodle mixture and toss to combine.

See alsoRice and Chickpea Kale Rolls with Pineapple Salsa

Nutrition Information

  • Serving Size: 4
  • Calories: 206
  • Carbohydrate Content: 18 g
  • Fat Content: 15 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2 g