Fresh Corn and Avocado Pico de Gallo
Source: Midwest Living
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Recipe Summary
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
Per Serving:
42 calories; fat 1g; carbohydrates 8g; mono fat 1g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 340.1IU; vitamin c 22.4mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 111mg; potassium 126mg; calcium 10.1mg; iron 0.4mg.