Ingredients for Avocado Corn Salsa
- 2 cups frozen corn, thawed
- Not found in recipe sources
- 1/2 cup chopped red bell pepper
- 1/4 cup red onion, chopped
- Not found in recipe sources
- 2 tablespoons olive oil
- Not found in recipe sources
- Not found in recipe sources
- Not found in recipe sources
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4-5 ripe avocados, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced jalapeno pepper
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
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How to Make Avocado Corn Salsa
- Combine the corn, red onion, bell pepper, cilantro, and jalapeno in a large bowl. Gently toss to combine.
- In a medium bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Gently fold in 4-5 ripe avocados (about 2 cups diced) into the vegetable mixture. Be careful not to overmix.
- Pour the dressing over the avocado and vegetable mixture. Toss gently to coat.
- Cover and refrigerate for at least 3 hours to allow the flavors to meld. The longer it sits, the better it tastes!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
10g
Fat
25g
Carbs
11g