1 teaspoon red wine vinegar
2 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
⅛ teaspoon cumin
⅛ teaspoon sea salt
⅛ teaspoon black pepper
¼ cup canned sweet peppers,
½ red onion, peeled.
3 firm, but ripe, avocados
1 cup fresh cooked corn kernels
No nutrition information available
In a medium bowl combine vinegar, olive oil, lemon juice, cumin, sea salt and black pepper, whisking until well blended. Using a food processor chop sweet peppers and onion until finely diced. Add sweet pepper and onion mix, corn, and tomatoes to liquid and stir. Peel, pit and chop avocado and add to bowl. Delicious with corn or pita chips.