Thursday, February 5, 2015

AVOCADO AND CORN SALSA

1 tbsp lime zest
1/4 cup fresh lime juice
2 tbsp canola or olive oil
1 tsp Dijon mustard
1/4 tsp crushed dried red pepper
2 cups fresh (or frozen, thawed) corn kernels
1 cup halved grape tomatoes
1 small avocado, peeled and diced
1/3 cup diced red onion
2 tbsp chopped fresh basil
2 tbsp chopped fresh cilantro
salt and pepper to taste

In a large bowl, whisk together the lime zest, lime juice, oil, mustard, and red pepper. Stir in the remaining ingredients until mixed together.

Yield: 6 servings

Note: File photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.