Avocado Salsa/Salad

Name: Avocado Salsa/Salad
Ingredients: 1 (16 ounce) package frozen corn kernels, thawed; 1 (2 1/4 ounce) can sliced ripe olives, drained; 1 bell pepper, minced; 1 small onion, diced; 5 garlic cloves, minced; 2 tablespoons olive oil; 14 cup fresh lemon juice; 3 tablespoons vinegar (not balsamic); 1 teaspoon oregano; 12 teaspoon salt; 12 teaspoon ground black pepper; 4 avocados, peeled pitted and diced

12 ingredients

6 steps

Ingredients

1 (16 ounce) package frozen corn kernels, thawed
1 (2 1/4 ounce) can sliced ripe olives, drained
1 bell pepper, minced
1 small onion, diced
5 garlic cloves, minced
2 tablespoons olive oil
14 cup fresh lemon juice
3 tablespoons vinegar (not balsamic)
1 teaspoon oregano
12 teaspoon salt
12 teaspoon ground black pepper
4 avocados, peeled pitted and diced

Directions

1

In a large bowl mix corn, red pepper and onion.
2

In a small bowl mix garlic,olive oil,lemon juice,cider vinegar,oregano, salt & pepper.
3

Mix until well blended.
4

Pour over corn mixture and toss to coat.
5

Cover and chill in the regrigerator 8 hours or overnight.
6

Stir avocados into mixture right before serving.

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