Corn and Tomato Avocado Salsa
Ingredients
1
cup kernel corn; boiled (two corn on the ears)
8
small cherry tomatoes, sliced in quarters
1
small avocado dice
1/8
cup chopped basil
1/2 cup chopped red
onion
2 Tablespoons olive
oil
2 Tablespoons fresh
lime juice
1 clove garlic grated
1 to 3 jalapeno
peppers, seeded and chopped
Salt and pepper to
taste
Directions
Mix all the
ingredients together and eat at room temperature or chilled with tortilla chips
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