Community Pick
Avocado, Tomato & Corn Salad/Salsa
photo by Ashley Cuoco
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 garlic cloves, minced
- 1 jalapeno, minced or
- 1 chipotle chile in adobo (optional)
- 1 lime, juice and zest of
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh cilantro
- 1 avocado, diced
- 1 small red onion, thinly sliced
- 1 1⁄2 cups frozen corn, rinsed
- 1 1⁄2 cups diced tomatoes (grape tomatoes cut in half)
- salt and pepper
directions
- Mix the first 5 ingredients together.
- Add avocado, onions, corn and tomatoes. Toss into dressing.
- Season with salt and pepper.
- Let sit for 30 minutes, toss and enjoy!
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Reviews
-
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!
-
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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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey