Avocado Corn Salsa

Sharon123's Note:

Got this out of the "Great Vegetables from the Great Chefs" cookbook. Enjoy!

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2.5 cups

• 1 cup steamed corn kernel (about 3 ears)
• 1 cup diced avocado
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon diced tomato
• 1 teaspoon chopped shallot
• 1 teaspoon chopped red bell pepper
• 1 teaspoon chopped yellow bell pepper
• 1 teaspoon chopped green bell pepper
• 1 teaspoon fresh lemon juice
• salt and pepper

Directions:

1. In a bowl, mix all ingredients.
2. This keeps 2 to 3 days tightly covered in the refrigerator.
3. Makes about 2 1/2 cups.

Reviews

[Miss Annie]

I made this recipe to use on top of Stuffed Peppers. This is a wonderful recipe to use as a side dish, appetizer, or use as a topping for beef or pork. We really enjoyed the taste, and the visual appeal was a plus. It was easy to put together. Thanks for posting and sharing this wonderful recipe. I will use this one again!

[echo echo]

It was more cost effective for me to just use 1 Tbsp, chopped, from one pepper so I chose green for contrast with the yellow corn and red tomatoes. Otherwise made as directed. Very beautiful, very yummy!