"This recipe makes art in a bowl! All the colors of summer are captured in this dish with a fresh, light flavor perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish. —Catherine Ann Goza, Leland, North Carolina..."
INGREDIENTS
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2 cups fresh strawberries, chopped
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2 cups grape tomatoes, chopped
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1 package (10 ounces) frozen corn, thawed
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2 green onions, chopped
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3 tablespoons minced fresh cilantro
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1/3 cup olive oil
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2 tablespoons raspberry vinegar
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2 tablespoons lime juice
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1/2 teaspoon salt
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Baked tortilla chips