Sweet Corn and Sun-Dried Tomato Salsa

  • Prep 15 min
  • Total 15 min
  • Servings 4

Ingredients

  • 1 can (15.25 oz) whole kernel sweet corn less sodium, drained
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 1 avocado, pitted, peeled and chopped
  • 2 tablespoons chopped sun-dried tomatoes in oil
  • 2 teaspoons oil from jar of sun-dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • Juice of 1 lemon
  • Salt and pepper to taste

Steps

  • 1
    Fill small saucepan three-fourths full of water; heat to boiling. Add corn; cook 5 minutes. Drain; rinse with cold water until cool.
  • 2
    In medium bowl, gently mix corn, beans, avocado, tomatoes, oil, parsley and lemon juice. Season with salt and pepper. Serve immediately or refrigerate until serving time.

  • Sun-dried tomatoes are often found in the same aisle as pasta and pasta sauce.
  • To store, cover tightly with plastic wrap and refrigerate up to 1 day.

Nutrition Facts are not available for this recipe
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