Tomato, Corn and Avocado Salsa
"This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!"
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 3/4 cup diced red onion
- 1 (11 ounce) can whole kernel corn drained
- 1 (4 ounce) can sliced black olives drained
- 1 1/2 cups diced roma tomatoes
- 1 red bell pepper seeded and diced
- 1 1/2 teaspoons minced jalapeno pepper
- 1 avocados - peeled pitted and diced
- Carbohydrate 5.08429854187147 g
- Cholesterol 0 mg
- Fat 1.81126364655871 g
- Fiber 1.16185415294777 g
- Protein 0.650171875010216 g
- Saturated Fat 0.254259583433452 g
- Serving Size 1 1 cup (67g)
- Sodium 2.54452083339645 mg
- Sugar 3.9224443889237 g
- Trans Fat 0.115379114603685 g
- Calories 38 calories
Directions Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
