Summer Salsa (Edit recipe)

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This summer salsa is super easy, super fresh, and super delicious. Think of it as a celebration of what’s ripe, ready, and begging to be thrown into a bowl right now.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

8

Serves: 6

Ingredients

1 whole Red Bell Pepper, diced
1 whole Orange Bell Pepper, diced
0.5 whole Red Onion, diced
1.5 cups Corn, kernels (fresh or canned)
2 whole Avocado, diced
2 Tbsp Mint Leaves, chopped
1 whole Lemon, juiced
1 pinch Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut peppers into four large panels, remove seeds/membrane, slice into thin strips, then dice.
Cut onion in half, then quarter. Slice thinly and dice into small bits.
If using fresh corn, slice the kernels off the cob. If using canned, drain it well.
Cut the avocados in half lengthwise and twist to separate. Remove the pit carefully, then score the flesh in a grid pattern while still in the skin. Scoop it out with a spoon to get perfect cubes..
Chop up the mint.
Combine all chopped ingredients in a large bowl.
Add lemon juice and a generous pinch of kosher salt. Stir gently to combine.
Cover and refrigerate for at least 1 hour to let the flavors mingle.
Serve chilled with chips, on tacos, or over grilled meat.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	48
Fat:	1 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	221 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.