Fresh Corn and Avocado Pico de Gallo
Source: Midwest Living
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Recipe Summary
Fresh Corn and Avocado Pico de Gallo
Ingredients
Directions
Fresh Corn and Black Bean Pico de Gallo:
Prepare as directed, except substitute one 15-ounce can black beans, rinsed and drained, for the avocado.
*Handling hot peppers:
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Fresh Corn and Avocado Pico de Gallo)
Per Serving:
42 calories; total fat 1g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 0mg; sodium 111mg; potassium 126mg; carbohydrates 8g; fiber 1g; sugar 1g; protein 1g; trans fatty acid 0g; vitamin a 340IU; vitamin c 22mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.