Corn Avocado Salsa

Name: Corn Avocado Salsa
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Avocado; 1 teaspoon Balsamic vinegar; 1 teaspoon Cumin; 3/4 cup Corn, freshly hulled (You can also use frozen corn, thawed); 1 clove garlic; 1/2 medium Red Pepper

“Corn Avocado Salsa might be just the hor d'oeuvre you are searching for. For $1.31 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 237 calories. This recipe serves 2. 44 people have made this recipe and would make it again. This recipe from Foodista requires avocado, balsamic vinegar, cumin, and garlic. A few people really liked this Mexican dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 97%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Avocado Corn Salsa, Avocado-Corn Salsa, and Avocado-Corn Salsa.”

total: 25 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Avocado1
Balsamic vinegar1 tsp
Cumin1 tsp
CornYou can also use frozen corn, thawed, freshly hulled¾ cup
Garlic1 clove
Bell peppermedium½ medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 2

Estimated nutrition per serving
Energy	166 kcal
Protein	2.2 g
Fat	14.7 g
of which saturates	2.1 g
Carbohydrate	9.8 g
of which sugars	1.1 g
Fibre	6.8 g
Salt	0.0 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 25 min

1
Preheat oven to 375 degrees.
2
Spread corn flat on a baking sheet.Spray lightly with olive oil spray.Roast corn in the oven for about 8-10 minutes. (Be careful not to brown too much or burn.)
3
Remove from heat and allow to cool.Finely chop red pepper and garlic and mix in a bowl.Peel and coarsely chop avocado and add to bowl.

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