Avocado Salsa
12 ingredients
6 steps
Ingredients
- 1 (15 ounce) can whole kernel corn
- 2 (2 1/4 ounce) cans sliced ripe olives, drained
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 5 garlic cloves, minced
- 13 cup olive oil
- 14 cup lemon juice
- 3 tablespoons cider vinegar
- 2 teaspoons finely minced fresh cilantro
- 12 teaspoon salt
- 12 teaspoon ground black pepper
- 4 avocados, peeled, pitted and diced
Directions
-
1In a large bowl, mix corn, olives, red bell pepper and onion.
-
2In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, cilantro, salt and pepper.
-
3Pour into the corn mixture and toss to coat.
-
4Cover and chill in the refrigerator 8 hours, or overnight.
-
5Stir avocados into the mixture before serving.
-
6**Cook time does not include 8 plus hours of refrigeration time.
Products Matching These Ingredients
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