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Avocado Salsa


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  • 1/4 (16 ounce) package frozen corn kernels, thawed
  • 1/2 (2.25 ounce) can sliced ripe olives, drained
  • 1/4 red bell pepper, chopped
  • 1/4 small onion, chopped
  • 1-1/4 cloves garlic, minced
  • 1 tablespoon and 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • 2-1/4 teaspoons cider vinegar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 avocados - peeled, pitted and diced



Step 1

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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