Colorful Corn Salsa

Makes 4 1/2 cups (18 1/4-cup servings)

1 cup fresh or frozen corn kernels, thawed
2 medium tomatoes, chopped
1/4 cup chopped red onion (about 1/2 medium red onion)
1/2 cup chopped green bell pepper (about 1/2 medium bell pepper)
1/2 cup chopped orange bell pepper (about 1/2 medium bell pepper)
10 fresh basil leaves, chopped juice of 1 lime
3 tablespoons rice or cider vinegar


If using fresh corn, blanch in boiling water for 3 minutes and rinse in cold water. If using frozen corn that isn’t thawed completely, either blanch in boiling water for 2 minutes and drain or microwave until thawed. In a large bowl, combine all ingredients and set aside for 15 to 20 minutes to allow the flavors to develop. Serve at room temperature.

Per 1/4-cup serving: 13 calories; 0.1 g fat; 0 g saturated fat; 7.5% calories from fat; 0 mg cholesterol; 0.4 g protein; 3 g carbohydrate; 1.1 g sugar; 0.5 g fiber; 1 mg sodium; 4 mg calcium; 0.1 mg iron; 13.6 mg vitamin C; 88 mcg beta-carotene; 0.1 mg vitamin E
[Recipe from The Survivor’s Handbook, The Cancer Project]