May is a month of celebrations – the end of school, graduation, Memorial Day, and the unofficial start to summer. This recipe is a wonderful, fresh, and healthy dish to bring to any celebration!
One of the best features of this recipe is that it is very forgiving and can easily be adjusted to suit your own tastes. Make it hotter by adding more jalapenos, add olives to bring in an additional flavor, or use green onions instead of white onions. Whether you use this salsa as a dip for chips or top off some delicious tacos, this recipe is sure to be a crowd pleaser!
Here's the ingredients you will need to gather:
What You’ll Need:
1 (16 ounce) package frozen corn kernels, thawed
1 red bell pepper, chopped
2 jalapeno peppers, chopped (seeds removed if desired)
1 small onion, chopped
1 cup cherry tomatoes, quartered
4 cloves garlic, minced
¼ cup olive oil
¼ cup lemon juice
3 Tbsp cider vinegar
2 Tbsp fresh cilantro, minced
½ tsp salt
½ tsp ground black pepper
4 avocados, peeled, pitted, and diced
1. In a large bowl, mix corn, cherry tomatoes, red bell pepper, jalapeno peppers, and onion.
2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, cilantro, salt, and pepper. Pour this into the large bowl with the corn mixture and toss or stir gently to coat. Cover and chill in the refrigerator for at least 8 hours.
3. Just before serving, add avocados and stir gently to combine.
Thanks to Texas Tech Dietetic Intern, Amy Williamsom, for contributing this blog.