Avocado Salsa

By cecelia26_

Ingredients

• 1 (16 oz.) pkg. frozen sweet corn kernels, thawed
• 4 1/2 oz. Lindsay® Pitted Kalamata Olives, drained and sliced (or any type of olives)
• 1 medium Lindsay® Red Roasted Pepper, chopped
• 1 small onions, chopped
• 5 medium garlic cloves, minced
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 3 tablespoon cider vinegar
• 1 teaspoon oregano leaves, dried
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 4 fresh California avocados, pitted and diced

Details

Adapted from lindsayolives.com

Preparation

Step 1

In a large bowl, mix corn, olives, red bell pepper, and onion. Set aside.
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.