Avocado-Corn Salsa

Avocado-Corn Salsa Recipe 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 minutes

Total Time: 10 minutes

Ingredients

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

Preparation

  1. 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.

Exchanges: 1/2 fat

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