23 Reviews

This is delicious! And gorgeous too. Loved the chipotle. Served ours with shredded pork. Thank you Rita~ for sharing.

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WiGal December 28, 2010

I left out the oil because I didn't feel it was totally necessary for my daily fat intake, added some drained black beans because I LOVE 'em and they seemed to fit with the theme of the ingredients. OH, RITA! I ate six spoonfuls immediately upon mixing everything together. It is divine and I can not wait to attack the bowl with my Tostitos for lunch tomorrow! YAY!

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Emily C October 28, 2010

Superb flavor! Beautiful combination of colors and flavors!! I used the jalapenos and the spiciness was right on target for our taste. I served with blue corn tortilla chips for a beautiful presentation! Thanks so much for sharing your spectacular recipes with us, Rita!

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Bev April 19, 2012

Spot on wonderful!

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ltlfruity September 10, 2011

So good!!! I used fresh corn, jalapeno, and 4 avocados. I left out the tomato because I didn't have any. I added the juice from 2 lemons, a splash of red wine vinegar and left out the olive oil. I added some salt, pepper, and smoked paprika in place of the chipotle pepper. Yummy!!! Perfect summer recipe!

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bebeboy03 July 06, 2011

Used all the listed ingredients except for the chili. Yummy recipe. Merci.

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Scribbler515 October 06, 2010

Super! I wrapped this in a whole wheat tortilla for a great vegan dinner. I used a small fresh jalapeno pepper and soaked the onions in water for a while to remove the raw taste for the sake of my BF. Then, I forgot to take the leftovers for lunch. Oh well, I'll just eat them the next day. I will definitely make this again!

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Kumquat the Cat's friend October 13, 2014

Wonderful recipe! just eyeballed the amounts as I did not need as much as the recipe calls for...did a shallot instead of an onion as that is what I had and no hot peppers because I don't really like the heat....cut back on cilantro....served it over Shrimp Paulista on a warm tortilla with sour cream...WOW - just as good as going out to the local Mexican restaurant

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Wolfstraum August 21, 2013

I was very pleased with how this recipe turned out, even though I did modify it. I used green onions and 2 tsp of mild chile powder as I don't like a lot of spice. Unfortunately I had no fresh tomatoes so I just used the corn and avocado. I also left out the oil. It was hard not to keep "testing" the salad as it chilled in the fridge for dinner! This was a new way for me to use avocados and I will certainly make this recipe again. Thanks for posting!

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Noor.Khalid July 08, 2013

This was a wonderful and refreshing salsa, and the avocado was a great addition. I wouldn't change anything about it, only to double it next time, to make it last longer in my house.

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Studentchef February 19, 2013
Avocado, Tomato & Corn Salad/Salsa