Avocado Salsa

          

People cannot get enough of this appetizer! Takes some time putting together but it’s worth the work!! Serve with tortilla chips.

Original recipe makes 4 cups

Ingredients

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

  • PREP

    30 mins

  • READY IN

    8 hrs 30 mins

Directions

  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.

Nutrition

Calories: 81 kcal
Carbohydrates: 6.1 g
Cholesterol: 0 mg
Fat: 6.5 g
Fiber: 2.3 g
Protein: 1.1 g
Sodium: 73 mg