Ingredients for 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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How to Make 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