Avocado-Corn Salsa

Avocado-Corn Salsa

A fresh salsa of avocado and corn is great with simple sautéed fish or just about anything Mexican-inspired—huevos rancheros, a quick quesadilla or atop rice and beans.

From EatingWell: April/May 2006, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two
Yield: 4 servings
Active Time: 10
Total Time: 10


  1. 1 medium avocado, diced
  2. 3/4 cup frozen corn, thawed
  3. 1/2 cup quartered grape tomatoes
  4. 1 tablespoon chopped fresh cilantro
  5. 2 teaspoons lime juice
  6. 1/4 teaspoon kosher salt


Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl.


Nutrition Per Serving: 101 calories; 7 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 4 g fiber; 75 mg sodium; 339 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 1/2 fat