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Avocado-Corn Salsa

 0 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 24

From Betty's Soul Food Collection... Jazz up purchased salsa with chopped fresh cilantro and chunks of ripe and buttery avocado.

Ingredients

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

Directions

  • 1 In medium bowl, mix all ingredients except tortilla chips. Serve immediately, or cover and refrigerate until serving.
  • 2 Serve salsa with tortilla chips.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
1g
5%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
290mg
12%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
7%
Sugars
1g
1%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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