Avocado & Corn Salsa

This fresh salsa is delicious served with baked tortilla chips or makes the perfect filling for whole wheat tortillas.

1 cup frozen sweet corn, thawed
1 cup black eyed peas
½ cup red onion, finely chopped
¼ cup chopped green onion
1 large tomato, chopped
1 cup jicama, peeled and diced
½ avocado, peeled, seed removed and diced
¼ cup lime juice
1 Tablespoon first cold press, extra virgin olive oil
1 teaspoon mined garlic
½ teaspoon cumin
4 Tablespoons cilantro, chopped

Placed corn, black-eyed peas, onions, tomato, jicama and avocado in a large bowl. Combine lime juice, olive oil, garlic, cumin and cilantro in a measuring cup and stir together. Pour the lime juice mixture over the salsa and stir to spread evenly over the vegetables. Refrigerate until ready to serve.

Makes 6 servings.

Nutrition information for one serving of salsa (does not include accompaniments):   110 calories, 5 gm fat, 1 gm saturated fat, 2 gm protein, 16 gm carbohydrate, 5 gm fiber, 50 mg sodium.