| 1 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | medium avocado, pitted, peeled and coarsely chopped |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
| 2 | tablespoons chopped fresh cilantro |
| 24 | oz tortilla chips |
| 1. | In medium bowl, mix all ingredients except tortilla chips. Serve immediately, or cover and refrigerate until serving. |
| 2. | Serve salsa with tortilla chips. |
| No change. |
|
| Once the avocado is chopped, mix it with the salsa immediately. The salsa will prevent the avocado from turning dark. |
|
| Let firm avocados ripen at room temperature for 2 to 4 days. Store soft, ripe avocados in the refrigerator. |
Nutrition Information:
170 ( 70); 8g ( 1g, 0g); 0mg; 290mg; 22g ( 1g, 1g); 2g 0%; 2%; 0%; 6% 1 ; 1/2 ; 0 ; 1 1/2 1 1/2