*Corn & Avocado Salsa*

Last night Jay O. & I had Aunt Abigail, Rebekah, & Chris over for dinner.  Yesterday, I was in the mood to cook so I decided to have a mini dinner party, we were glad they were able to make it!  This is what I served as an app. 

 

Ingredients:

1/2 can golden sweet kernel corn                                                
1 can mexicorn
2 avocados seeded & diced

1/2 red onion, diced

1 red bell pepper, seeded & diced

1 Serrano pepper, diced

1 Tbsp minced garlic

1 Tbsp ground cumin

1 tsp crushed red pepper flakes

1/4 cup chopped fresh cilantro

1/3 cup red wine vinegar

2 Tbsp olive oil

1/4 cup fresh lime juice

salt & fresh ground pepper to taste
you could use the full can of corn & full red onion if serving a larger group.
And, it would be great with a can of black beans added, too!

Directions:

Drain corn & dice ingredients.  

Combine corn, avocado, onion, red bell pepper, Serrano pepper, garlic, cumin, red pepper flakes, cilantro, salt & pepper.

In a small container combine & stir red wine vinegar, olive oil, & fresh lime juice; stir to combine.

Pour the mixture over the veggies, & stir.  
If you're waiting awhile to serve the dip, wait to add the avocado in right before serving so the avocado doesn't brown & stays fresh!

Chill until ready to serve.  Serve with your favorite tortilla chips.  Whole wheat scoops are my favorite choice!

Very Refreshing!!!