Avocado Salsa Recipe
Serve with tortilla chips.
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 65
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.
Avocado Salsa Recipe
2 (16 ounce) jars salsa
2 avocados – peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.
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