Avocado-Corn Salsa

From EatingWell: April/May 2006, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two

A fresh salsa of avocado and corn is great with simple sautéed fish or just about anything Mexican-inspired—huevos rancheros, a quick quesadilla or atop rice and beans.

READER'S COMMENT:

"I loved this! I used fresh roasted corn and roma tomatoes because that is what I had on hand. I liked how the corn and tomatoes added volume to the avocados. I added this to some chicken tacos and it was a big hit. "

Avocado-Corn Salsa Recipe

Makes: 4 servings

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

1 medium avocado, diced
3/4 cup frozen corn, thawed
1/2 cup quartered grape tomatoes
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
1/4 teaspoon kosher salt

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Preparation

Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl.

Nutrition

Per serving: 101 calories; 7 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 4 g fiber; 75 mg sodium; 339 mg potassium.

Exchanges: 1/2 fat

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Recipe Categories

Holiday: Labor Day; Memorial Day; Super Bowl; Father's Day; July 4th

Health & Diet Considerations: Heart healthy; Healthy weight; Gluten free; Low calorie; Low carbohydrate; Low cholesterol; Low saturated fat

Meal/Course: Snack; Appetizers

Style/Theme: Entertaining, casual; Quick (total 30 min. or less); Vegan; Vegetarian

Ease of Preparation: Easy

Total Time: 15 minutes or less

Servings: 4

Type of Dish: Appetizer; Sauce/Condiment, savory; Snack

Preparation/ Technique: No-cook

Season: Spring; Summer; Fall; Winter

Ethnic/Regional: Mexican; Southwest

Publication: April/May 2006; EatingWell for a Healthy Heart Cookbook (2008); EatingWell Serves Two

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