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Avocado-Corn Salsa

:  April/May 2006, EatingWell Serves Two

Your rating: None Average: 3.8 (18 votes)

This colorful salsa comes together in a snap with avocado, frozen corn and ripe tomato.


READER'S COMMENT:
"I added some onion and it was a million times better than without "
Avocado-Corn Salsa Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

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

View Our Nutrition Guidelines »

Ingredients

  • 1/2 avocado, diced
  • 1/2 cup thawed frozen corn kernels
  • 1 plum tomato, chopped
  • 2 teaspoons chopped fresh cilantro
  • Lime juice, to taste
  • Salt, to taste

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Preparation

  1. Combine avocado, corn, tomato and cilantro in a small bowl. Add lime juice and salt to taste.

Nutrition

Per serving: 105 calories; 8 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 3 g protein; 3 g fiber; 76 mg sodium; 364 mg potassium.

Nutrition Bonus: Vitamin C (17% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Cooking for 2
Quick (total 30 min. or less)
Vegan
Type of Dish
Appetizer
Ethnic/Regional
Mexican
Southwest
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
2
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Season
Spring
Summer
Fall
Winter
Publication
April/May 2006
EatingWell Serves Two
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