Avocado Salsa Recipe

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Avocado Salsa

Trina Martell

By
@tmmartell

Chilling overnight enhances the flavors...


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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

Directions Step-By-Step

1
In large bowl, mix corn, olives, red pepper, and onion. Set aside.
2
In smaller bowl, mix garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper.
3
Pour into corn mixture and toss to coat.
4
Cover and chill in refrigerator for 8 hours (or overnight).
5
Stir in avocados just before serving.
6
Serve with tortilla chips.

About this Recipe

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