Avocado Salsa Recipe

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Avocado Salsa

Trina Martell

By
@tmmartell

Chilling overnight enhances the flavors...


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Rating:
★★★★★ 1 vote
Prep:
1 Hr

Ingredients

16 oz
frozen, sweet corn kernels, thawed
1 can(s)
black olives, drained & sliced
1
red bell pepper, diced
1
small white onion, diced
5 clove
garlic, minced
1/3 c
olive oil
1/4 c
lemon juice
3 Tbsp
cider vinegar
1 tsp
oregano, dried
1/2 tsp
salt
1/2 tsp
pepper
4
avocados, peeled, pitted, diced

Step-By-Step

1In large bowl, mix corn, olives, red pepper, and onion. Set aside.

2In smaller bowl, mix garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper.

3Pour into corn mixture and toss to coat.

4Cover and chill in refrigerator for 8 hours (or overnight).

5Stir in avocados just before serving.

6Serve with tortilla chips.

About this Recipe

Course/Dish: Salsas
Other Tags: For Kids, Healthy