CORN, TOMATO, AND AVOCADO SALSA
About 3 ½ cups
Combine in a medium bowl:
- 16 cherry tomatoes, halved
- Kernels from 2 ears corn
- 1 avocado, pitted, peeled, and chopped
- ½ small red onion, finely diced, rinsed, and drained
- 1 garlic clove, finely chopped
- 1 to 3 jalapeño peppers, to taste, seeded and finely chopped
- ¼ cup chopped basil
- 2 tablespoons vegetable oil
- ¼ cup lime juice, or to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
Stir together well. This salsa will keep, covered and refrigerated, for up to 3 days.