Pit Stop
To remove an avocado pit, cut the avocado in half, lengthwise, around the seed. Twist halves in opposite directions to separate. Spoon out the pit.
Spoon this salsa over baked tortilla chips, grilled salmon, chicken or pork chops for the ultimate healthy topping.
—LINDSAY ANDERSON INMAN, KS
START TO FINISH: 25 MIN. • MAKES: 4 CUPS
4 medium tomatoes, chopped
1 medium mango, peeled and chopped
1 medium ripe avocado, peeled and cubed
3/4 cup fresh or frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
3 tablespoons lime juice
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
Baked tortilla chip scoops
In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1/4 cup equals 56 cal., 3 g fat (trace sat. fat), 0 chol., 56 mg sodium, 8 g carb., 2 g fiber, 1 g pro. Diabetic Exchange: 1/2 starch.
Pit Stop
To remove an avocado pit, cut the avocado in half, lengthwise, around the seed. Twist halves in opposite directions to separate. Spoon out the pit.