Avocado Salsa recipe |
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11/08/2010
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Ingredients450 grams frozen sweet corn kernels, thawed4 14 gram pitted calamata olives, drained and sliced 1 medium red bell pepper, chopped 1 small onion, chopped 5 medium garlic cloves, minced 1/3 cup olive oil 1/4 cup fresh lemon juice 3 tbsp cider vinegar 1 tsp oregano leaves, dried 1/2 tsp salt 1/2 tsp black pepper , ground 4 fresh California avocados, pitted and diced DirectionsIn a large bowl, mix corn, olives, red bell pepper, and onion. Set aside.In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. Stir avocados into the mixture before serving. Nutritional infoAmount Per Serving (32):Calories 78.2 Total Carbs 6 g Dietary Fiber 1.8 g Sugars 0.4 g Total Fat 6 g Saturated Fat 0.8 g Unsaturated Fat 5.2 g Potassium 100.1 mg Protein 1 g Sodium 48.1 mg ServingsServes 32Recipe courtesy of Dlife - For your diabetes life. |
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avg rating: 2.96
votes: 77 |
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