Fresh Corn And Avocado Salsa

Recipe Ingredients

		Kernels from 3 ears corn - (1 3/4 cups)
1 1/4 cups	182g / 6.4oz	Diced peeled jicama
1/2 cup	31g / 1.1oz	Thinly sliced green onions
1 cup	146g / 5.1oz	Red bell pepper - diced (large)
1		Jalapeño (seeded if desired) - minced
1		Firm ripe avocado - diced
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Minced cilantro
1 teaspoon	5ml	Wine vinegar
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Ground cumin
3/4 teaspoon	3.8ml	Sugar

Recipe Instructions

Note: Cut the ingredients the same size as the corn kernels for the best presentation. This can be served right away or refrigerated overnight for the flavors to develop.

Place the corn, jicama, onions, bell pepper, jalapeño, avocado, oil, lime juice, cilantro, vinegar, salt, cumin and sugar in a bowl. Toss them well to mix. Taste; adjust the lime juice and seasoning, if necessary. Serve immediately or cover and refrigerate overnight. Stir well before serving.

This recipe yields 10 to 16 servings.

Each of 16 servings: 50 calories; 229 mg sodium; 0 cholesterol; 3 grams fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 1.51 grams fiber.

Source:
The Los Angeles Times, 08-01-2001

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