Thursday, 13 November 2008

Sweet and Sour Veggie & Fruit Salad

1 small zucchini, diced small (about 1 to
   1 1/2 cups) or alternatively cooked
   asparagus, diced small
1 average/small de-seeded jalapeño pepper,
   diced finely
3/4 cup diced pineapple (fresh, frozen, or
3/4 cup diced mango or papaya
1/2 cup corn (fresh or frozen; don't cook or
   thaw it)
1/2 cup cooked green beans, diced small
1/3 cup hot pepper jelly (home made or
juice from 1 very juicy lime, 3 to 4
pinch cayenne pepper, optional and to taste
salt and pepper, optional and to taste
chips or bread for serving, optional

  • Combine all ingredients in a large bowl, toss very well to coat, and serve immediately. 
  • Optionally, refrigerate salad for up to 24 hours before serving. Fruits and vegetables will release their juices and salad will be juicier, but the flavours will have married and salad tastes better on second day. 
  • Salad will keep airtight in the fridge for up to 4 days, noting it will become juicier as time passes.