Hooray!!! Now that Memorial Day had come and gone Summer is basically here! That means there are lots of yummy seasonal fruits and veggies to be eaten!

My favorite summer fruits are watermelons and cherries. In terms of vegetables, I always remembered eating plenty of corn as a child! My favorite way to eat it is in salad. I like the bi-color variety cut off the cob and raw. I wanted to create a recipe using some of my favorite summer ingredients and that is how this cherry corn salsa was born! It will be a terrific addition to enjoy at all those barbecues and rooftop parties that will surely be happening all Summer long!

This recipe is gluten free, dairy free, vegan, paleo and whole30 approved as is! However, It can also be made into a complete meal by adding some grains, black beans and/or an animal protein of your choice. Personally, I think salmon, chicken or steak would be perfect with it (see photo below)! I always like to give options in my recipes so feel free to adjust and add, just be sure you make it work for you and your diet!

I N G R E D I E N T S

• 1/2 cup corn (it can be canned, frozen & thawed, or raw off the cob)

• 1/2 cup cilantro, chopped

• 1 cup cherries, pitted and chopped

• 2 jalapeños, seeded and chopped

• 1/2 tsp salt

• 2 tablespoons extra virgin olive oil

• 1 juicy lime, juiced

• Optional additions: 1 can of black beans (drained and rinsed), 1/2 a red onion (chopped finely), cooked quinoa, farro, or brown rice, diced avocado

I N S T R U C T I O N S

1. Combine corn, cherries, cilantro and jalapeños in a medium bowl.

2. Add in salt, oil and lime juice just before serving and mix in to salsa to combine.

3. Taste salsa and adjust seasoning to you liking.

4. Serve with your favorite tortilla chips, guacamole or use as part of a salad or main dish, see notes above.

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!