pasta with fresh corn and tomato salsa

Ingredients

• Salsa:
• 1/3 cup corn oil
• juice from two limes
• 1/2 lb. roma tomatoe, chopped
• 3 Tbsp. fresh cilantro or parsley, chopped
• 1/2 Tbsp. garlic, minced
• 1 whole jalapeno, diced
• 1 tsp. salt
• Additions:
• 12 oz. Al Dente™ Red Chili Fettuccine
• 4 ears fresh corn
• 2 whole avacado, diced
• 1 whole yellow pepper, diced
• 1 whole green pepper, diced

Directions

1. Mix together salsa ingredients. Set aside.

2. Cook pasta for 3 minutes. Rinse with cold water and drain. Toss pasta with salsa and add all other ingredients. Serve at room temperature.