Low Fat Southwest Sweet Onion Corn and Avocado Salsa Recipe

Recipe Category: Low-Fat


Low Fat Southwest Sweet Onion Corn And Avocado Salsa Recipe


  • 1 anaheim or green chili pepper, roasted, peeled, seeded and chopped
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 1 cup chopped texas sweet onion
  • 1 cup cooked corn kernels
  • 1 cup seeded and chopped ripe tomatoes
  • 1/2 ripe avocado, diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • Method

  • Preheat broiler.
  • Place Anaheim and bell peppers on cookie sheet.
  • Roast under broiler in oven, turning every 5 to 8 minutes so that they blister evenly.
  • When skins are blistered all over, about 20 minutes, remove from oven.
  • Place in a closed plastic bag 5 minutes to sweat off their skins.
  • Remove from bag.
  • Remove skins, tops, seeds and inner membranes; chop.
  • In large non-reactive bowl, combine roasted peppers, onion, corn, tomatoes, avocado, lime juice and cilantro.
  • Cover and marinate in refrigerator overnight for best flavor.
  • Makes 12 servings.
  • Preparation time: About 30 minutes.
  • Cooking time: About 20 minutes.
  • Chilling time: Overnight.
  • Per serving: About 42 cal, 1 g pro, 8 g car, 1 g fat, 30% cal from fat, 0 mg cholesterol, 42 mg sod, 2 g fiber.
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