Avocado Corn Salsa Recipe

Ingredients
<br>- 1 (16 ounce) package frozen corn kernels, thawed
<br>- 2 (2.25 ounce) cans sliced ripe olives, drained
<br>- 1 red bell pepper, chopped
<br>- 1 small onion, chopped
<br>- 5 cloves garlic, minced
<br>- 1/3 cup olive oil
<br>- 1/4 cup lemon juice
<br>- 3 tablespoons cider vinegar
<br>- 1 teaspoon dried oregano
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon ground black pepper
<br>- 4 avocados - peeled, pitted and diced
<br><p></p>Directions
<br>step 1: In a large bowl, mix corn, olives, red bell pepper and onion.
<br>step 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.
<br>step 3: Stir avocados into the mixture before serving.
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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

Directions
step 1: In a large bowl, mix corn, olives, red bell pepper and onion.
step 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.
step 3: Stir avocados into the mixture before serving.

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