A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Avocado, Tomato, & Corn Salsa
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- #68398
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 ears corn, shucked
2 green onions, trimmed
1 tablespoon oil
1 ripe avocado, peeled, pitted, 1/2-inch dice
3 medium tomatoes, 1/4-inch dice
1 tablespoon lime juice
1 tablespoon lime zest
1/4 cup extra-virgin olive oil
1 tablespoon fresh cilantro, chopped
salt and pepper, to taste
directions
Preheat grill on MEDIUM for 10 minutes. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Baste corn and green onions with basting oil. Grill until tender and lightly browned (corn 5-8 min, green onions 2-3 minutes). Let cool. Cut corn from cob.
Thinly slice onions. Combine corn, onions, avocado, and tomato in medium bowl; toss to combine. Whisk lime juice and zest, olive oil, and cilantro in small bowl. Pour over corn mixture; toss. Season to taste with salt and pepper.
added by
kathykasia
nutrition data
293 calories, 25 grams fat, 18 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
August 20, 2007
I made this to take along to potluck mexican dinner with friends. It dissapeared so quick and I had several people ask for the recipe. I will definitely be adding it to my recipe box to use again and again.