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Avocado Salsa with Corn and Red Pepper Recipe

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This recipe for Avocado Salsa with Corn and Red Pepper, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Aubin
Added: Saturday, January 20, 2007


1/4 cup olive oil
4 cloves garlic, peeled and crushed
1 Tb cumin seeds
3 Ears corn, silked and husked (Or good quality canned/
1 red bell pepper, seeded and finely diced
1/2 cup diced onion
2 avocados, cut into large dice
2 tsp red wine vinegar
1/4 cup lime juice
1/4 cup chopped flat leaf parsley
2 Tb chopped fresh oregano or thyme
Salt and fresh ground pepper to taste

Heat the oil over medium heat. Add the garlic and cook over
low heat for 6 to 7 minutes or until the garlic turns light
brown. Remove from the heat and allow to steep for 10
minutes. discard the cloves. Toast the cumin seeds in a dry
skillet for 3 minutes, shaking constantly. Grind in a spice

Cook the corn - following directions for type you are using.
Combine all ingredients in a bowl, tossing gently but

Number Of Servings:
Number Of Servings:
6 cups
Preparation Time:
Preparation Time:
45 minutes




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