Monday, June 13, 2011

Avocado Corn Salsa

This dip came from my church cookbook, Inspired Cooking. A friend of mine made a similar dip for her daughters birthday party and I had to search for one just like it. This has been in the cookbook the whole time right under one of my other favorite dips, Vulture Dip. I can't believe I haven't tried it before.
Avocado Corn Salsa
2 1/2 cups frozen corn, thawed
1/4 cup chopped red onion
1/4 cup chopped red, yellow or orange pepper
1 medium tomato, seeded and chopped
3 avocados, chopped
1/4 cup chopped fresh cilantro
2 TBSP white wine vinegar
1/2 tsp salt
Juice of 1 lime
Combine all ingredients in serving bowl. Cover and chill. Serve with tortilla chips

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