Lynn's Corn Jicama Avocado Salsa
2 cup corn kernels blanched fresh,
or thawed frozen
1/2 cup diced jicama or red radishes
1/4 cup thinly-sliced green onion
1 x ripe but firm avocado peeled, pitted,
and diced
2 tbl freshly-squeezed lime juice
1 tbl white wine vinegar
2 tsp vegetable oil
1/2 tsp ground cumin
1 tsp minced fresh oregano
(or 1/4 tspn dried oregano)
1/8 tsp Tabasco sauce or to taste
Method :
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 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. Goes well with
"Poached Whole Salmon With Two Sauces." This recipe yields about 3
cups.