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     Corn and Avocado Salsa 

    

 

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Fresh corn makes all the difference in this dish, and it doesn't take that much.  I love it as a dip

 

 

for chips but it also works great as a salad entree.

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Ingredients 

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  3 ears of fresh corn, husks and silks removed; kernels cut off

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•  1 to 2 avocados, peeld, pitted and cubed

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•  1 small red onion, ¼-inch dice

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•  1 cup fresh diced tomato (or quartered cherry tomatoes)

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•  1 sweet bell pepper, seeded and diced

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•  1 clove of garlic, minced

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•  ¼ cup of chopped cilantro

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•  Juice of 1 lime

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•  2 Tbsp olive oil

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•  1 tsp sea salt

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•  ¼ tsp black pepper

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You will need a large bowl with a fitted lid.

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Instructions

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1.  Fold all ingredients in a large bo  wl, making sure the avocado is well incorporated.  Season to taste.

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   Cover; chill at least 1 hour.

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Options

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•  You can add up to 1 cup of drained and rinsed black beans.

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•  1 small jalapeno pepper, seed and chopped can be added.

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KEYWORDS

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corn and avocado salsa, best corn salsa, corn and black bean salsa

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The best Corn and Avocado Salsa.
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