Avocado, Tomato & Corn Salad/Salsa

Name: Avocado, Tomato & Corn Salad/Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, diced; 1 chipotle chile in adobo (optional); 1 Tbsp chopped fresh cilantro; 355 milliliters frozen corn, rinsed; 2 garlic cloves, minced; 1 jalapeno, minced or; 1 lime, juice and zest of; 1 Tbsp olive oil; 1 small red onion, thinly sliced; 6 servings salt and pepper; 355 milliliters diced tomatoes (grape tomatoes cut in half)

The recipe Avocado, Tomato & Corn Salad/Salsan is ready in around 10 minutes and is definitely an outstanding gluten free and vegan option for lovers of Mexican food. This recipe serves 6. One serving contains 132 calories, 3g of protein, and 8g of fat. Head to the store and pick up corn, chipotle chile in adobo, cilantro, and a few other things to make it today. A few people really liked this hor d'oeuvre.

Ingredients

Servings:

avocado, diced 1

chipotle chile in adobo (optional)1Tbsp

chopped fresh cilantro 355milliliters

frozen corn, rinsed 2

garlic cloves, minced 1

jalapeno, minced or 1

lime, juice and zest of 1Tbsp

olive oil 1small

red onion, thinly sliced 6servings

salt and pepper 355milliliters

diced tomatoes (grape tomatoes cut in half)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.