Corn & Avocado Salsa
Ingredients:
- 2/3 cup KC Masterpiece® Fajita Marinade
- 1 cup minced red onion
- 1-1/2 cups corn kernels
- 1 cup seeded, diced tomatoes
- 1 cup diced avocado
- 2 tablespoons fresh lime juice
- Salt to taste
- Optional: minced cilantro
In a non-stick skillet, sauté onion in 2/3-cup marinade. When onions are limp, transfer to a bowl and cool. Add remaining ingredients. Cover the surface of the mixture with plastic wrap before refrigerating.
Salsa yield: 3 cups.
Tips and Substitutions
- Salsa will hold in the refrigerator for 2 days without browning, if surface is covered with plastic wrap.
- If you don't have limes, use lemons.