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5* Corn and Avocado Salsa

Source of Recipe

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5* Corn and Avocado Salsa

Bettycrocker.com
Reviews rated this recipe 5 Stars!
Exchanges & WW Points
Serves: 12
Total time 1hr. 10 min.

What a fun way to eat your veggies! This corn and avocado salsa is a perfect dip for Green Giant® garden ranch roasted veggie tortilla chips!

Ingredients:
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
1 medium tomato, seeded, chopped
2 medium green onions, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive or vegetable oil
1/4 teaspoon garlic salt
1/4 to 1/2 teaspoon hot pepper sauce
1 medium avocado, pitted, peeled and coarsely chopped
1 bag (5 oz) Green Giant™ garden ranch roasted veggie tortilla chips

Directions :
• 1 In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.

• 2 Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

Ripen firm avocados at room temperature 2 to 4 days. Store soft, ripe avocados in the refrigerator.

If you happen to have corn in your freezer, you can use 1-1/2 cups Green Giant® frozen corn, cooked and drained, instead of the canned corn.

1 Serving (1/12 of recipe) equals: Calories 110 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Total Carbohydrate 14g; Dietary Fiber 1g; Sugars 0g; Protein 1g; ++++ Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Fat; ++++ WWP: 3