CORN AND AVOCADO SALSA

Corn and Avocado Salsa image

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

Provided by By Betty Crocker Kitchens

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

1 can (11 oz) 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 Frank's™ RedHot™ Original cayenne pepper sauce
1 medium avocado, pitted, peeled and coarsely chopped
1 bag (5 oz) garden ranch roasted veggie tortilla chips

Steps:

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

Nutrition Facts : Calories 110.1, Carbohydrate 14.6 g, Cholesterol 0 mg, Fat 1, Fiber 2.7 g, Protein 2.0 g, SaturatedFat 0.7 g, ServingSize 1 Serving, Sodium 96.4 mg, Sugar 1.5 g, TransFat 0 g