This recipe for Avocado Corn Salsa, by Shelley Drnek, is from Recipes Through The Generations,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup fresh corn kernels, steamed 1 cup diced avocado 1 tsp. chopped fresh cilantro 1 tsp. diced tomatoes (or sundried tomatoes soaked in lemon juice) 1 tsp. chopped shallots 1 tsp. each chopped red, yellow, and green bell pepper 1 tsp. fresh lemon juice or more (for sundried tomatoes) Salt and fresh ground pepper
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