RCI-SN.001.0416.001
Tri-Color Avocado and Corn Salsa
This mixture of fresh avocado, golden corn, red and green bell peppers is perfect to serve on turkey tacos, quesadillas, fajitas and can also be served anytime of the year over grilled fish or chicken.
Prep5 min
Cook5 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- firm ripe avocado1 unitseeded, peeled and cubed
- frozen corn¾ cupdefrosted
- red bell pepper¼ cupchopped
- green bell pepper¼ cupchopped
- ¼ cup
- 1 tbsp
- 2 tbsp
- 1 tbsp
- 1 tsp
- ¾ tsp
- 4 drops
Method
1
Combine the fresh lemon juice, fresh lime juice, grated lemon peel, coarse ground garlic salt, ground cumin, and red pepper sauce in a small bowl, stirring well to blend the flavors.
2
Cut the firm ripe avocado in half, remove the seed, and peel the skin away. Cube the avocado flesh into bite-sized pieces.
3
Combine the cubed avocado, defrosted frozen corn, chopped red bell pepper, chopped green bell pepper, and thinly sliced green onion in a medium mixing bowl.
4
Pour the juice and spice mixture over the avocado and vegetable mixture, then gently toss until all ingredients are evenly coated.
5
Let the salsa rest for 5 minutes to allow the flavors to meld together before serving, if time permits.