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Avocado Corn Salsa

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Avocado Corn Salsa



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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