Avocado, Tomato & Corn Salad/Salsa
Serve with tortilla chips, or press 4 corn tortillas in a muffin tin and bake at 350° until crispy, about 10 minutes. Serve the salad in the corn tortilla bowl.
|2||garlic cloves, minced|
|1||jalapeno chiles, minced|
|1 tablespoon||olive oil|
|1 tablespoon||chopped fresh cilantro|
|1||small red onion, thinly sliced|
|1 1/2 cups||frozen corn, rinsed|
|1 1/2 cups||diced tomatoes (grape tomatoes cut in half)|
|salt and pepper|
Mix the first 5 ingredients together.
Add avocado, onions, corn and tomatoes. Toss into dressing.
Season with salt and pepper.
Let sit for 30 minutes, toss and enjoy!