Corn and Avocado Salsa Recipe

Name: Corn and Avocado Salsa
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1 can (11 oz) whole kernel corn, red and green peppers, drained; 1 medium tomato, seeded, chopped SAVE $; 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 SAVE $; 1 bag (5 oz) garden ranch roasted veggie tortilla chips

Ingredients

1 can (11 oz) whole kernel corn, red and green peppers, drained
1 medium tomato, seeded, chopped SAVE $
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 SAVE $
1 bag (5 oz) garden ranch roasted veggie tortilla chips

PREP TIME 10m	COOK TIME 1h	TOTAL TIME 1h10m
YIELD 12 servings

Instructions

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.