CORN AND AVOCADO SALSA

Corn and Avocado Salsa image

Provided by CIndytc

Time 25m

Yield 5 cups

Number Of Ingredients 13

4 cups frozen corn kernels (can use fresh)
1 tablespoon fajita seasoning mix (dry)
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 red bell pepper, chopped
1/2 jalapeno pepper, seeded & chopped
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons orange juice
3/4 teaspoon salt
2 ripe avocados, diced
tortilla chips, for dipping

Steps:

Saute first 3 ingredients in hot oil in a large skillet over medium-high heat for 6 to 8 minutes or until corn is slightly golden.
Remove from heat; let cool.
Stir together corn mixture, bell pepper, and next 6 ingredients.
Cover and chill at least 30 minutes.
Stir in avocado just before serving.
To add more flavor without more heat, increase the fajita seasoning by 1/2 tablespoons.

Nutrition Facts : Calories 316.3, Fat 18.3, SaturatedFat 2.6, Sodium 362.6, Carbohydrate 40.2, Fiber 9.1, Sugar 2.5, Protein 6.3

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