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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 136g Recipe makes 2 1/2 cups) The following items or measurements are not included below: 1 teaspoon yellow bell peppers |
||
| Calories 156 | ||
| Calories from Fat 83 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 11mg | 0% | |
| Potassium 446mg | 12% | |
| Total Carbohydrate 19.4g | 6% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 0.6g | ||
| Protein 3.3g | 6% | |
Avocado Corn Salsa
By: Sharon123
Sep 20, 2002
Got this out of the "Great Vegetables from the Great Chefs" cookbook. Enjoy!
2 1/2 cups
Ingredients
- 1 cup steamed corn kernel (about 3 ears)
- 1 cup diced avocado
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon diced tomato
- 1 teaspoon chopped shallot
- 1 teaspoon chopped red bell pepper
- 1 teaspoon chopped yellow bell pepper
- 1 teaspoon chopped green bell pepper
- 1 teaspoon fresh lemon juice
- salt and pepper
Directions
1
In a bowl, mix all ingredients.2
This keeps 2 to 3 days tightly covered in the refrigerator.3
Makes about 2 1/2 cups.
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Chicken With Tarragon, Garlic & Olives
Browse similar recipes by category
- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > United States > Western
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Miss Annie
On Oct 10, 2002
I made this recipe to use on top of Stuffed Peppers. This is a wonderful recipe to use as a side dish, appetizer, or use as a topping for beef or pork. We really enjoyed the taste, and the visual appeal was a plus. It was easy to put together. Thanks for posting and sharing this wonderful recipe. I will use this one again!
From: echo echo
On Jan 12, 2006
It was more cost effective for me to just use 1 Tbsp, chopped, from one pepper so I chose green for contrast with the yellow corn and red tomatoes. Otherwise made as directed. Very beautiful, very yummy!
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