2cupsfrozen corn, thawed (feel free to use an equal amount of fresh shucked cooked corn in its place!)
1red bell pepper, seeded and chopped
2Roma tomatoes, chopped
1jalapeno pepper, seeded and chopped
1small red onion, chopped
3garlic cloves, minced
1/4cupolive oil
1/4cupfresh lime juice
2tablespoonsfresh lemon juice
3/4teaspoonsalt, more to taste
1/2teaspoonground cumin, more to taste
4medium ripe avocados, peeled (see post for tips on picking ripe avocados)
1/4cupfresh cilantro, chopped
Instructions
In a large bowl combine the corn, red pepper, tomatoes, jalapeno, and onion; set aside. In a small bowl add the garlic, olive oil, lime juice, lemon juice, salt and cumin; whisk well to combine. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours and up to 3 days.
Just before serving, chop avocados and cilantro and stir into salsa.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature