Sunday, July 10, 2011

TRI-COLOR AVOCADO AND CORN SALSA


TRI-COLOR AVOCADO AND CORN SALSA

MAKES 6 HALF-CUP SERVINGS (OR 12, 1/4 CUP SERVINGS)

1 firm ripe avocado, seeded, peeled and cubed
3/4 cup frozen corn, defrosted
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1/4 cup thinly sliced green onion
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon coarse ground garlic salt
3/4 teaspoon ground cumin
2 to 4 drops red pepper sauce

In large bowl combine all ingredients. Serve as desired.

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