Tri Color Avocado and Corn Salsa

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Tri Color Avocado and Corn Salsa

 

1 ripe, firm Hass Avocado, seeded, peeled and cubed

3/4 Cup frozen corn, defrosted

1/4 Cup chopped red bell pepper

1/4 Cup chopped green bell pepper

1/4 Cup thinly-sliced green onion

1 Tbsp grated lemon peel

2 Tbsps fresh lemon juice

1 Tbsp fresh lime juice

1 tsp coarse ground garlic salt

3/4 tsp ground cumin

4 drops red pepper sauce

 

 

 

 

 

Combine all ingredients in large bowl.

 

Serves 6

 

Source: California Avocado Commission

Formatted by Chupa Babi: 04.12.08

 

Large avocados are recommended for this recipe. A large avocado, sometimes

called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller

or larger size avocados adjust the quantity accordingly.