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Avocado-Corn Salsa

Part salsa, part guacamole, all delicious, this quick dip goes together fast with prepared salsa and canned corn blended with bell peppers.

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  • prep time 10 min
  • total time 10 min
  • ingredients 5
  • servings 24
 

Ingredients

1
cup Old El Paso® Thick 'n Chunky salsa
1
medium avocado, pitted, peeled and coarsely chopped
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
2
tablespoons chopped fresh cilantro
24
oz tortilla chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix all ingredients except tortilla chips until well blended.
  • 2 Serve immediately, or cover and refrigerate until serving time.
  • 1 In medium bowl, mix all ingredients except tortilla chips until well blended.
  • 2 Serve immediately, or cover and refrigerate until serving time.

EXPERT TIPS

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Expert Tips

Let firm avocados ripen at room temperature for 2 to 4 days. Store soft, ripe avocados in the refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
290mg
290%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.