Serve with your baked tortilla scoops

Makes 2 1/2 cups


• 1 ripe avocado, cut into 1/4-inch dice
• 2 tablespoons fresh lime juice
• 1 ripe red tomato, seeded and cut into 1/4-inch dice
• 3/4 cup sweet frozen corn kernals, thawed
• 3 tablespoons finely diced sweet onion (like Vidallia)
• 1 to 2 jalapeño peppers, seeded and minced
• 1/4 cup chopped fresh cilantro
• Kosher salt and freshly ground black pepper

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.

Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

Just before serving, add the jalapeño and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste.

Serve with baked tortilla scoops.

Per Serving (per 1/4 cup - does not include chips): 54 Calories; 4g Fat (53.7% calories from fat); 1g Saturated Fat; 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat.

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