Verano Fresco Salsa

By Joelene

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 tomato, 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 cloves garlic, cut up
• 1/4 teaspoon cayenne pepper
• 1/3 cup olive oil
• Tortilla chips or assorted crackers

Preparation

Step 1

In a large bowl, combine corn, jicama, cuc and tom.
For dressing, in a blender or food processor, until smooth-combine limes, ground mustard, honey, dry mustard, salt, soy, garlic and cayenne. With b lender or processor running slowly, slowly drizzle in olive oil until combined.
Stir dressing into vege mixture. Cover ad chill up to 4 hrs until ready to serve. Serve with tortilla chips or crackers.