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    Avocado SalsaSubmitted by: Barbara Vinso

    List of 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

    Recipe



    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.



 

 

 


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