Fresh Corn and Avocado Pico de Gallo
Source: Midwest Living
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; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 111 mg sodium. 126 mg potassium; 8 g carbohydrates; 1 g fiber; 1 g sugar; 1 g protein; 0 g trans fatty acid; 340 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;