Avocado Salsa
From caramia 16 years ago
- - to make
- Serves 4
People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips."
Ingredients
- 1 (16 ounce) package frozen corn kernels, thawed shopping list
- 2 (2.25 ounce) cans sliced ripe olives, drained shopping list
- 1 red bell pepper, chopped shopping list
- 1 small onion, chopped shopping list
- 5 cloves garlic, minced shopping list
- 1/3 cup olive oil shopping list
- 1/4 cup lemon juice shopping list
- 3 tablespoons cider vinegar shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 4 avocados - peeled, pitted and diced shopping list
How to make it
- In a large bowl, mix corn, olives, red bell pepper and onion.
- 2. 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.
- 3. Stir avocados into the mixture before serving.
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