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By: Cindy R.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Dips & Spreads | |
| Ethnicity: | ||
| Number of Servings: | 12 | |
| Ingredients: | ||
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1 each large avocado, firm but ripe, diced, Kernels from 3 ears corn, about 1 3/4 cups or frozen corn, uncooked 0.25 cups peeled, diced jicama 0.5 cup thinly sliced green onions 1 each red bell pepper, diced 1 each Jalapeno pepper, minced 2 tablespoon oil 2 tablespoon lime juice 2 tablespoon minced cilantro, optional 1 teaspoon wine vinegar 1 teaspoon salt 0.75 teaspoon ground cumin 0.75 teaspoon sugar |
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| Directions: | ||
| 1. In a bowl combine all ingredients; toss well to mix. Can be served immediately or refrigerated overnight. | ||
| Notes: | ||
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