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Avocado-Corn Salsa

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

Your rating: None Average: 4.7 (14 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:

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

  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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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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