- 2 avocados, pitted, peeled, and diced
- 1 cup corn kernels (fresh or thawed frozen)
- 1 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 2 Tbsp. lime juice
- 1 Tbsp. chopped jalapeño
- Salt, to taste (optional)
- Combine all the ingredients in a bowl, cover, and chill until ready to use.
Makes 8 servings
Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Try this salsa on Kristy Turner’s Beer Marinated Portobello Tacos!