Serves: 5
Total Calories: 333
In a large bowl, combine corn, red pepper and onion. In a smaller bowl, combine the garlic, lime juice, cumin, salt and pepper. Mix well. Pour over the corn and bean mixture and toss to coat. Refrigerate overnight. Add avocados just before serving and stir in salsa.
This Avocado Salsa recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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