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Avocado-Corn Salsa

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

Your rating: None Average: 4.6 (20 votes)

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:

Total Time:

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

Preparation

  1. 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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