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Tri-Color Avocado and Corn Salsa Recipe
This mixture of Fresh California Avocado, golden corn, red and green bell peppers is perfect to serve on turkey tacos, quesadillas, or fajitas and can also be served anytime of the year over grilled fish or chicken.
Recipe provided by the California Avocado Commission
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
Ingredients:
- 1 firm, ripe, Fresh California Avocado, seeded, peeled and cubed
- 3/4 cup frozen corn, defrosted
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup thinly-sliced green onion
- 1 Tbsp. grated lemon peel
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. fresh lime juice
- 1 tsp. coarse ground garlic salt
- 3/4 tsp. ground cumin
- 4 drops red pepper sauce
Instructions:
- Combine all ingredients in large bowl.
Nutrition Facts:
Nutrition Information Per Serving: Calories 70; Total Fat 4.5 g (Sat 0.5 g, Trans 0 g, Poly 1 g, Mono 3 g); Cholesterol 0 mg; Sodium 180 mg; Potassium 174 mg; Total Carbohydrates 7 g; Dietary Fiber 3 g; Total Sugars 1 g; Protein 1 g; Vitamin A 216 (IU); Vitamin C 19 mg; Calcium 9 mg; Iron 0 mg; Vitamin D 0 (IU); Folate 28 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 4%; Vitamin C 30%; Calcium 0%; Iron 2%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Serving Suggestions:
Serve with crisp tortilla chips, top your favorite meats, fish or Mexican dishes, or serve in small bowls as a cold salad.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Category:
Dips
Recommend Us:
Beverage Pairing:
Goes great with limeade or a mojito cocktail. 
Comment on the Tri-Color Avocado and Corn Salsa Recipe
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this looks sooooooo goood!!!
hahaha - Fri, 04/16/10 - 02:43 pm