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Amy Kushnir of My Texas Today prepared Avocado and Corn Salsa on News 8 Daybreak Saturday, May 25.


INGREDIENTS

  • 2 (14 oz.) cans whole kernel corn
  • 3 large avocados, chopped
  • 1 small red onion, chopped
  • 1 red bell pepper, chopped
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 Tbs. garlic, crushed
  • 4 - 8 shots Tabasco
  • 1 Tbs. ground cumin
  • 1 tsp. chili powder
  • 1/4 cup fresh oregano, finely chopped
  • 1/2 cup lime juice
  • salt/pepper to taste

DIRECTIONS

  1. Add all ingredients to a medium sized bowl and mix well.
  2. Best if refrigerated for several hours or overnight.

From: Melissa Bacci

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