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Corn and Avocado Salsa

Jicama is a large, round root vegetable with mildly-flavored and very crunchy white flesh. Just peel away the thin brown skin, and jicama is ready to use. If you cannot find it available, radishes are a good substitute here; they will add a slightly peppery flavor to the salsa.

Ingredients:

• 2 cups corn kernels (blanched fresh or thawed frozen)
• 1/2 cup diced jicama or red radishes
• 1/4 cup thinly sliced green onion
• 1 ripe but firm avocado, peeled, pitted and diced.
• 2 Tbsp. freshly squeezed lime juice
• 1 Tbsp. white wine vinegar
• 2 tsp. vegetable oil
• 1/2 tsp. ground cumin
• 1 tsp. minced fresh oregano or 1/4 tsp. dried
• 1/8 tsp. Tabasco, or to taste

Cooking Instructions:

Combine the corn, jicama and green onion in a medium bowl. In another bowl, combine the avocado and lime juice and stir to thoroughly coat. In a small jar with a tight fitting lid, combine the vinegar, oil, cumin, oregano and Tabasco. Shake the dressing well, pour it over the corn mixture and stir. Add the avocado mixture and stir gently. Refrigerate until 30 minutes before serving. The salsa can be made up to 24 hours ahead; stir before serving. Makes about 3 cups.

Servings per recipe: 8 to 10

Nutrition Facts:Per serving: 204 cal./5 g prot./33 g carbo./1 g sat./7 g mono./0 g om-3/0 mg chol./21 mg sdm.