Low Fat Southwest Sweet Onion Corn And Avocado Salsa Recipe

Ingredients

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

1.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.

2.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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