| Corn & Avocado Salsa
3 Ears corn, (3 cups kernels)
3 Haas avocados
1/3 cup of extra-virgin olive oil
1/4 cup of red wine vinegar
12 drops of Tabasco sauce
1 tablespoon of minced garlic
1 tablespoon of ground cumin
1 tablespoon of chile powder
1/4 cup of fresh oregano, chopped
1 Red bell pepper, diced
1 Red onion, minced
1/2 cup of fresh lime juice |
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Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs (you should have 3 cups). Peel and chop the avocado into large chunks. Mix all ingredients together. Chill until ready to serve. To store, cover and refrigerate up to 3 days. Makes about 5 cups. Source: Martha Stewart Living, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" Per serving: 813 Calories (kcal); 74g Total Fat; (77% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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