Ingrédients pour Avocado Tomato Corn Salad Salsa
- Garlic Cloves
- 1 jalapeño pepper, seeded and minced (optional)
- Chipotle Chile In Adobo
- 3 tablespoons lime juice
- 1/4 cup olive oil
- 1/2 cup fresh cilantro, chopped
- 2 large avocados, diced
- 1/2 cup chopped red onion
- 2 (10 ounce) packages frozen whole kernel corn, thawed and drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 teaspoon chipotle powder (optional)
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Comment préparer Avocado Tomato Corn Salad Salsa
- In a large bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
- Add the chopped red onion, cilantro (or parsley), and jalapeño (if using) to the bowl and gently mix.
- Stir in the frozen corn kernels, diced avocado, and chopped tomatoes.
- Add chipotle powder (if using) and mix gently to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Give it a final toss before serving.
- Serve chilled as a salad, salsa, or topping for your favorite dishes!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
5g
Carbs
5g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Sauces Salads Condiments Etc Vegetables American Southwestern United States Easy No Cook Picnic Summer Vegan Vegetarian Salsas Dietary Spicy Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Low In Something Corn Onions Tomatoes Taste Mood Sweet To Go Presentation Served Cold Technique
