Salsa is not just tomato based! Try this one with grilled corn - and a way to turn it into a side salad as well as a challenge recipe, where you can add and try your digestion with black beans.
Low FODMAP Serving Size Info: Makes about 3 cups (about 342 g); serving size 1/3 cup (38 g)
Prepare a hot fire with hardwood charcoal or propane, or preheat a cast-iron pan over high heat.
Take care as the corn will be hot. Use a sharp knife to cut the kernels off of the cob as follows: place stem end of the corn on a cutting board so that the cob is vertical, holding the tip of the cob with your non-dominant hand. Take a sharp knife in your other hand and cut the kernels from the cob, slicing from top to bottom. Measure out 1 1/2 cups of corn kernels (173 g) to use, reserving any extra for another use. Dice the peppers
Place 1 1/2 cups of corn kernels (173 g) in a mixing bowl and stir in the peppers, tomatoes, cilantro, scallions, lime juice and remaining 1 tablespoon of oil. Taste and season with salt and pepper. Salad is best served the day it is made. You may refrigerate it in an airtight container for up to 1 day. Bring to room temperature before serving.