Avocado Corn Salsa recipe

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Ingredients

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
⅓ cup olive oil
¼ cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
4 avocados - peeled, pitted and diced

Nutrition Info

80.7 calories
carbohydrate: 6.1 g
cholesterol: : -
fat: 6.5 g
fiber: 2.3 g
protein: 1.1 g
saturatedFat: 0.9 g
servingSize: -
sodium: 73.3 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, mix corn, olives, red bell pepper and onion.

  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.

  3. Stir avocados into the mixture before serving.

Recipe Yield

4 cups

Recipe Note

People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.

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