California Avocado season has ended.

Tri-Color Avocado and Corn Salsa

Total time:


Prep time:


Cook time:


Nutritional Highlights (Per serving) See Full
70 Calories
4.5 g Fat
3 g Fiber
180 mg Sodium
7 g Carbs
Tri-Color Avocado and Corn Salsa


This mixture of fresh avocado, golden corn, red and green bell peppers is perfect to serve on turkey tacos, quesadillas, or fajitas and can also be served anytime of the year over grilled fish or chicken.


Serves: 6

1 firm, ripe Fresh California Avocado, seeded, peeled and cubed
3/4 cup frozen corn, defrosted
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup thinly sliced green onion
1 Tbsp. grated lemon peel
2 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 tsp. coarse ground garlic salt
3/4 tsp. ground cumin
4 drops red pepper sauce

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Combine all ingredients in large bowl.
  2. Enjoy!

Serving Suggestions:
Serve with crisp tortilla chips, top your favorite meats, fish or Mexican dishes, or serve in small bowls as a cold salad.
Beverage Pairings:
Goes great with limeade or a mojito cocktail.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Nutrition information per serving

Calories 70
Total Fat 4.5 g (Sat 0.5 g, Trans 0 g, Poly 1 g, Mono 3 g)
Cholesterol 0 mg
Sodium 180 mg
Potassium 174 mg
Total Carbohydrates 7 g
Dietary Fiber 3 g
Total Sugar 1 g
Protein 1 g

Vitamin A 216 IU; Vitamin C 19 mg; Calcium 9 mg; Iron 0 mg; Vitamin D 0 IU; Folate 28 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 4%; Vitamin C 30%; Calcium 0%; Iron 2%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(12 Ratings)