Red Pepper Corn Salsa
- 2 red bell peppers, finely diced
- 1 C. fresh corn
- ½ red onion, finely diced
- 1 T. lemon juice
- ½-1 C. fresh cilantro, chopped
- Bragg’s Aminos, dulse or kelp to taste (optional)
- Combine all ingredients in a bowl.
- Season to taste.
- Let stand at least 30 minutes before serving.
The end-of-summer corn may be our absolute favorite. Our Red Pepper Corn Salsa is perfect as a side, or to dress up raw vegan tacos or wraps.