This recipe started as an idea for a salad. My salad “testing” often happens during lunch – I experiment with a variety of veggies, usually a concoction of whatever I happen to have around. When I come across an especially good combo, I save the idea and make it again later to shoot for a post. The afternoon I sat down to eat the salad-version of this, I was sure it would be a winner. Corn, peppers, cucumber, tons of lime… an easy recipe to use up tons of late summer produce. Well it turned out to have a little too much lime, (something I never thought was possible). As I ate my overly-tart chopped salad I realized it was more of a salsa… that it would be better served as a condiment rather than eaten straight out of the bowl. Yep, it was. When I made it a second time it was much better with chips and even better with grilled portabello tacos. I can also see it being tasty atop fish or meat if you’re looking to spice up your summer grilling.
