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Corn and Red Pepper Salsa

Corn and Red Pepper Salsa



  • 1 bag of frozen corn (10 ounces) thawed (or equivalent canned or fresh corn)
  • 1 medium red pepper, finely diced
  • 1 green onion, thinly sliced (I often omit)

  • 2 Tbsp fresh lime (I usually use 2 whole limes)
  • 2 Tbsp chopped fresh cilantro (I usually use ½ bunch)
  • 1 Tbsp olive oil (I often omit)
  • ¼ tsp salt


  1. Whisk together fresh lime, olive oil, salt and cilantro.
  2. Pour over vegetables. Let sit a while before eating.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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