Avocado Salsa
- Reviews 2
Ready In: 30 mins
Yields: 4 cups
Ingredients
- 1 (15 ounce) can whole kernel corn
- 2 (2 1/4ounce) cans sliced ripe olives, drained
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 3 tablespoons cider vinegar
- 2 teaspoons finely minced fresh cilantro
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 avocados, peeled, pitted and diced
Directions
- In a large bowl, mix corn, olives, red bell pepper and onion.
- In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, cilantro, salt and pepper.
- Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
- Stir avocados into the mixture before serving.
- **Cook time does not include 8 plus hours of refrigeration time.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off