Avocado-Corn Salsa
Pork
Description
Serve along with Chile-Rubbed Grilled Pork Chops.
Ingredients
- 1 1/4 cups corn (cut from 2 large ears sweet corn, OR 1 10-oz can vacum-packed corn kernels)
- 3/4 cup red onion (diced)
- 2 tablespoons red wine vinegar
- 3/4 cup red bell pepper (diced, about half of 1 large pepper)
- 2 avocado (very firm but ripe; pitted, peeled and chopped)
- 1/3 cup lime juice (fresh)
- 4 tablespoons olive oil
- 6 dashes hot pepper sauce
- 1 clove garlic (crushed)
- 1/8 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/4 cup fresh oregano (OR fresh cilantro, chopped)
Directions
- 1Place corn in kitchen strainer; pour boiling water over and let drain (if using canned corn, delete this step). In large bowl, toss onion with vinegar; add drained corn, bell pepper and avocado. In medium bowl, whisk together lime juice, oil, hot pepper sauce, garlic, sugar, salt and black pepper; pour over corn mixture and toss very gently. Add oregano (or cilantro), stir once, taste and adjust seasonings if necessary and set aside.
NutritionView more
PER SERVING *
| Calories360Calories from Fat260 |
| % DAILY VALUE* |
| Total Fat29g45% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium480mg20% |
| Potassium820mg23% |
| Protein5g10% |
| Calories from Fat260 |
| % DAILY VALUE* |
| Total Carbohydrate27g9% |
| Dietary Fiber11g44% |
| Sugars5g10% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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