Description
Whip up this veggie-rich Avocado Corn Salsa for a dip that’s sure to please. Serve with whole grain crackers, corn or bean chips, and veggies for a delicious snack or appetizer.
Ingredients
Scale
- 2 medium avocados, ripe yet firm
- 3 medium tomatoes
- 1 medium red bell pepper, diced
- 2 green onions, diced
- 1 cup frozen sweet corn, thawed
- 1 (2.25-ounce) can black olives, sliced, drained
- 3 cloves garlic, minced
- ¼ jalapeno pepper, finely diced
- ¼ cup chopped cilantro or parsley
- 1 lemon, juiced
- Black pepper and sea salt as desired (optional)
Instructions
- Slice 1 avocado in half, remove pit, and scoop out the flesh into a medium bowl. Mash it with a fork.
- Slice the second avocado in half, remove pit, and slice the flesh into cubes. Add to bowl.
- Chop tomatoes on a cutting board, and add to the bowl, along with any juice remaining from cutting the tomatoes.
- Add bell pepper, green onion, corn, olives, garlic, jalapeno, and cilantro or parsley to the bowl and toss together gently.
- Add lemon juice, black pepper and sea salt (optional) and toss together to distribute.
- Chill until serving time. Serve with whole grain or bean chips, tacos, burritos, or fresh veggies, or as an accompaniment with veggie burgers, tacos, or sandwiches.
Notes
You can cut this recipe in half for smaller events.
Try serving this recipe in this rustic salsa bowl.
- Prep Time: 15 minutes
- Category: Dip
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2 g
- Sodium: 61 mg
- Fat: 6.8 g
- Saturated Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg