Mexican Avocado and Corn SalsaPrint
This good for you salsa is full of healthy fats and immune-boosting spices. Serve on the side with fish or chicken.
1 1/2 cups corn, prepared from fresh, or frozen (3 ears of corn)
1 medium avocado, pitted and diced
1/2 small red onion, small dice
1 small red pepper, small dice
2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
coarse salt and pepper, to taste
- If using fresh corn, place in boiling water and simmer for 10 minutes. Drain and cut kernels from cobs (if frozen, rinse under hot water and drain). Place in a medium bowl along with the avocado, red onion, and red pepper.
- Whisk together the lime juice, olive oil, vinegar, cumin, chili powder, salt, and pepper.
- Gently toss together the dressing with the salsa. Adjust the seasonings if necessary and serve.
Keywords: salsa, dip