Corn and Avocado Salsa

Name: Corn and Avocado Salsa
Ingredients: 1- 1/2 cup Fresh (cooked) Corn Or Frozen (thawed) Corn; 1 whole Ripe Avocado, Peeled And Diced; 2 whole Small Tomatoes, Diced (about 1 To 1 1/2 Cup); 1/2 cups Finely Diced Sweet Onion (such As Vadalia); 1 Tablespoon Fresh Cilantro, Chopped; 1 whole Lime, Juiced (about 2 Tablespoons); 2 Tablespoons Rice Wine Vinegar; 2 Tablespoons Olive Oil; 1/4 teaspoons Ground Cumin, to taste; 1/4 teaspoons Cayenne Pepper To Taste

10 ingredients

13 steps

Ingredients

1- 1/2 cup Fresh (cooked) Corn Or Frozen (thawed) Corn
1 whole Ripe Avocado, Peeled And Diced
2 whole Small Tomatoes, Diced (about 1 To 1 1/2 Cup)
1/2 cups Finely Diced Sweet Onion (such As Vadalia)
1 Tablespoon Fresh Cilantro, Chopped
1 whole Lime, Juiced (about 2 Tablespoons)
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Olive Oil
1/4 teaspoons Ground Cumin, to taste
1/4 teaspoons Cayenne Pepper To Taste

Directions

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1.
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In a medium bowl, combine the corn, diced avocado, tomatoes, onion, and cilantro.
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Pour in the fresh lime juice, rice vinegar, and olive oil.
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Stir.
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Sprinkle in the cumin and cayenne, and stir well.
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Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes before serving.
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I dont recommend refrigerating the salsa for much longer than 30 minutes, or the avocado may start to brown.
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Serve with tortilla chips, or over Asian Inspired Flank Steak (see my recipe box).
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Salsa is also great over most other grilled meats, or on top of toasted baguette slices.