Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Corn & Olive Salsa 420 g (15 oz) can corn kernels, drained 1 avocado, finely chopped 8 teaspoons chopped chives 1/4 cup pitted chopped kalamata olives 4 teaspoons white wine vinegar Combine ingredients in a medium bowl. TIP: To prevent browning, drizzle avocado with lemon juice. Serves 4. Quote Link to comment Share on other sites More sharing options...
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