The Pioneer Woman Tasty Kitchen
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Corn and Avocado Salsa

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Level: Easy

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Description

Fresh, tangy salsa with a hint of heat. Excellent as a snack, served with tortilla chips or on toasted baguette slices. This salsa is also great served over just about any grilled meat.

Ingredients

  • 1-½ cup Fresh (cooked) Corn Or Frozen (thawed) Corn
  • 1 whole Ripe Avocado, Peeled And Diced
  • 2 whole Small Tomatoes, Diced (about 1 To 1 1/2 Cup)
  • ½ cups Finely Diced Sweet Onion (such As Vadalia)
  • 1 Tablespoon Fresh Cilantro, Chopped
  • 1 whole Lime, Juiced (about 2 Tablespoons)
  • 2 Tablespoons Rice Wine Vinegar
  • 2 Tablespoons Olive Oil
  • ¼ teaspoons Ground Cumin, to taste
  • ¼ teaspoons Cayenne Pepper To Taste

Preparation

1. In a medium bowl, combine the corn, diced avocado, tomatoes, onion, and cilantro.
2. Pour in the fresh lime juice, rice vinegar, and olive oil. Stir.
3. Sprinkle in the cumin and cayenne, and stir well.
4. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes before serving. I don’t recommend refrigerating the salsa for much longer than 30 minutes, or the avocado may start to brown.
5. Serve with tortilla chips, or over Asian Inspired Flank Steak (see my recipe box). Salsa is also great over most other grilled meats, or on top of toasted baguette slices.

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