Avocado Salsa

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Avocado Salsa

 

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.

 

 

 

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