Avocado Salsa

Name: Avocado Salsa
Ingredients: 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 1 medium sweet red pepper, chopped; 1 small onion, chopped; 5 garlic cloves, 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 pepper; 4 medium ripe avocados, peeled; Tortilla chips

13 ingredients

2 steps

Ingredients

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, 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 pepper
4 medium ripe avocados, peeled
Tortilla chips

Directions

1

Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
2

Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.