Avocado Corn Salsa
Yield: About 3 1/2 cups
Ingredients
PreparationIngredients
- 1 avocado, cut in 1/4-inch pieces Add to list
- 1 red pepper, cut in 1/4-inch pieces Add to list
- 1 orange, cut in 1/4-inch pieces Add to list
- 1 cup corn kernels, fresh or frozen Add to list
- 1 jalapeño, deseeded, deveined, minced Add to list
- 1 1/2 tablespoons lime juice Add to list
- 1/2 cup chopped cilantro Add to list
- 1 teaspoon sea salt Add to list
- 1/4 red onion, chopped (about 1/4 cup) Add to list
Preparation
In a medium-sized bowl, mix all ingredients together and serve. You can make this salsa up to 1 hour ahead of serving.
Beer pairing: This salsa pairs well with Caldera IPA (Oregon).
1/2 cup: 80 cal,4.5g fat (.5g sat), 0mg chol, 340mg sodium, 10g carb, 3g fiber, 2g protein
Recipe by , PCC Cooks instructor
Source: PCC Sound Consumer, September 2012
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.