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Corn and Avocado Salsa

  • Prep 10 min
  • Total 1 hr 10 min
  • Ingredients 10
  • Servings 12

What a fun way to eat your veggies! This corn and avocado salsa is a perfect dip for garden ranch roasted veggie tortilla chips! MORE+ LESS-

Ingredients

1
can (11 oz) whole kernel corn, red and green peppers, drained
1
medium tomato, seeded, chopped
2
medium green onions, sliced (2 tablespoons)
2
tablespoons chopped fresh cilantro
2
tablespoons fresh lime juice
1
tablespoon olive or vegetable oil
1/4
teaspoon garlic salt
1/4
to 1/2 teaspoon hot pepper sauce
1
medium avocado, pitted, peeled and coarsely chopped
1
bag (5 oz) garden ranch roasted veggie tortilla chips

Steps

Hide Images
  • 1
    In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.
  • 2
    Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

Expert Tips

  • Ripen firm avocados at room temperature 2 to 4 days. Store soft, ripe avocados in the refrigerator.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
180mg
7%
Potassium
90mg
3%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
6%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 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 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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