Avocado Corn Salsa (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 small to medium ripe avocados, peeled, seeded, and finely diced 1 cup fresh or frozen corn kernels 2 medium tomatoes, seeded and finely diced* 2 to 3 tablespoons lime juice 1 tablespoon finely chopped fresh cilantro 1/2 to 1 teaspoon minced hot green chile peppers 1/2 teaspoon salt

Instructions

In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt. Cover and refrigerate until ready to be served.
Makes about 1 1/2 cups. This recipe can be doubled or tripled. 

Serving Size

Makes about 1 1/2 cups

Related Recipes

• Red Cabbage Apple & Fig Salad (pareve or dairy) • Fig & Olive Tapenade (dairy) • Warm Barley Chicken & Fig Salad (meat) • Fig & Lemon Chicken (meat) • Pear & Fig Strudel (dairy or pareve)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .