Avocado Salsa

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Avocado Salsa

 

Makes 4 cups

 

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

 

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.

 

Serve with tostado chips

 

Jenn B aka Mom2Sam and Tiny

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