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.
Get access to everything we publish when you sign up for Outside+.
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 Salsa
See also Roasted 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.
Nutrition Information
- Serving Size 4
- Calories 206
- Carbohydrate Content 18 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 2 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g