Corn-And-Avocado Salsa

• 4 cups fresh or frozen corn kernels
• 1 tablespoon fajita seasoning
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 red bell pepper, chopped
• 1/2 jalapeno pepper, seeded and chopped
• 1/2 cup chopped green onions
• 1/4 cup fresh chopped cilantro
• 1/4 cup fresh lime juice
• 2 tablespoons orange juice
• 3/4 teaspoon salt
• 2 ripe avocados, diced

1. Saute first 3 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until corn is slightly golden. Remove from heat; let cool.
2. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving.
3. Note: For testing purposes only, we used Badia Fajita Seasoning.

corn kernels, fajita seasoning, pepper, vegetable oil, red bell pepper, pepper, green onions, cilantro, lime juice, orange juice, salt, avocados

Taken from www.myrecipes.com/recipe/corn-and-avocado-salsa (may not work)