New West Salsa

This salsa comes from a California cook, which I assume gave it its name. There are several novel ingredients, which put a new spin on traditional salsa. Serve with tortilla chips, add it to vegan tacos, or serve as a side dish to veggie burgers!

In a large bowl, combine: 2 cups chopped plum tomato (I was about 1/4 cup short, but it was too cold outside to dash out for a final tomato!), 1 cup chopped Granny Smith apple, 1/2 cup chopped cucumber, 1/2 cup corn kernels (this time of year I use frozen corn), 1/2 cup chopped red bell pepper, 1/4 cup chopped green onion, 1/4 cup chopped red onion, 2 and 1/2 tablespoons chopped cilantro, 1 and 1/2 tablespoons fresh-squeezed lime juice, 1 tablespoon chopped and seeded jalapeno pepper, 1 tablespoon balsamic vinegar, 1 and 1/2 teaspoons raw sugar, 1/2 tsp. salt, and 1/2 tsp. black pepper.

I preferred making this a little ahead of time, so the flavors would have time to meld. You can serve it either chilled or at room temperature - I quite liked the color contrast serving it with dark blue tortilla chips from Guiltless Gourmet. 1/2 cup of salsa is 40 calories.

Cost:
plum tomato $1.47
Granny Smith apple $1.88
cucumber $0.99
frozen corn $2.99
red bell pepper $3.19
cilantro $1.69
lime $0.50
jalapeno $1.08