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Avocado-Corn Salsa

avocado-corn salsa Condiment Mexican
Avocado-Corn Salsa
  • Prep 10 min
  • Total 10 min
  • Servings 24

Part salsa, part guacamole, all delicious, this quick dip goes together fast with prepared salsa and canned corn blended with bell peppers.

Updated February 29, 2012

Ingredients

  • 1
    cup Old El Paso™ Thick 'n Chunky salsa
  • 1
    medium avocado, pitted, peeled and coarsely chopped
  • 1
    can (11 oz) whole kernel corn, red and green peppers, drained
  • 2
    tablespoons chopped fresh cilantro
  • 24
    oz tortilla chips

Steps

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

  • Let firm avocados ripen at room temperature for 2 to 4 days. Store soft, ripe avocados in the refrigerator.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
90mg
3%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
6%
Sugars
1g
Protein
2g
% 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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