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Avocado Salsa
1 16 ounce package frozen corn kernels, thawed
2 2.25 ounce cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados, peeled, pitted and diced
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat.
Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.
Serves 8 to 10.
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Avocado Salsa
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Category: Recipes
Prep Time: Cook Time: Total Time:
Avocado Salsa
1 16 ounce package frozen corn kernels, thawed
2 2.25 ounce cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados, peeled, pitted and diced
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat.
Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.
Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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