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Avocado Salsa


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Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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