Avocado Salsa

10 ingredients
1 steps

Ingredients

  • 2 sm. cans sliced black olives
  • 1-16oz. bag frozen shoepeg corn
  • I med red pepper-chopped
  • 2-3 cloves garlic-minced
  • 1/3 c. olive oil
  • 1/4 c. fresh lemon juice
  • 3 tbls. cider vinegar
  • 1 tsp. oregano
  • salt & pepper to taste
  • 4-5 avocados

Directions

  1. 1
    In a bowl combine everything except the avocados.Refrigerate overnight.Chop avocados just before serving. Mix in.Serve with tortilla chips.

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