Recipe: Avocado Salsa

By Stina

Ingredients

• 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

Details

Servings 12
Adapted from mexicanrecipes.org

Preparation

Step 1

Instructions

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.