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Avocado Corn Salsa

Directions

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

⅓ cup olive oil

¼ cup lemon juice

3 tablespoons cider vinegar

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

4 avocados – peeled

pitted and diced

Methods :

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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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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