Post by Loupy on Aug 31, 2012 13:15:36 GMT -7
Corn and Avocado Relish
recipe from: The simple skillet
www.thesimpleskillet.com/
Photo by The Simple Skillet
This is a simple and delicious side dish for summertime barbeques and any southwest cuisine. It also makes a great appetizer dip or topping for a steak or chicken breast.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy
Ingredients
2 cups corn, frozen white kernels
1 avocado, Haas or any
1/4 onion, red, chopped
1/2 pepper, bell, red, yellow, or green, chopped
1/4 cup cilantro, fresh, chopped
1/2 cup salsa, fresh, low sodium, refrigerator section, gluten free
2 teaspoons olive oil
Preparation
Place a large skillet over medium high heat.
Add the oil and then the corn and cook for about 3 minutes, stirring occasionally.
Pour corn into a large salad bowl and allow to cool for about 5 minutes.
Add salsa, onion, red pepper and cilantro to the bowl.
Toss and chill for 10 minutes before adding the avocado.
Peel and cut the avocado and add to the bowl.
Toss and serve with chips, over fish, chicken or steak, or it's even great as a side dish.
Nutritional Information:
Per Serving Not Including Chips
190 calories
10 g fat
1.5 g saturated fat
4 g protein
24 g carbohydrates
6 g dietary fiber
70 mg sodium
© 2010 ALL RIGHTS RESERVED THE SIMPLE SKILLET, LLC. POWERED BY ARTICULATE SOLUTIONS INC.®
recipe from: The simple skillet
www.thesimpleskillet.com/
Photo by The Simple Skillet
This is a simple and delicious side dish for summertime barbeques and any southwest cuisine. It also makes a great appetizer dip or topping for a steak or chicken breast.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy
Ingredients
2 cups corn, frozen white kernels
1 avocado, Haas or any
1/4 onion, red, chopped
1/2 pepper, bell, red, yellow, or green, chopped
1/4 cup cilantro, fresh, chopped
1/2 cup salsa, fresh, low sodium, refrigerator section, gluten free
2 teaspoons olive oil
Preparation
Place a large skillet over medium high heat.
Add the oil and then the corn and cook for about 3 minutes, stirring occasionally.
Pour corn into a large salad bowl and allow to cool for about 5 minutes.
Add salsa, onion, red pepper and cilantro to the bowl.
Toss and chill for 10 minutes before adding the avocado.
Peel and cut the avocado and add to the bowl.
Toss and serve with chips, over fish, chicken or steak, or it's even great as a side dish.
Nutritional Information:
Per Serving Not Including Chips
190 calories
10 g fat
1.5 g saturated fat
4 g protein
24 g carbohydrates
6 g dietary fiber
70 mg sodium
© 2010 ALL RIGHTS RESERVED THE SIMPLE SKILLET, LLC. POWERED BY ARTICULATE SOLUTIONS INC.®
