- Ready In:
- 1 (16 ounce) package frozen corn, thawed (you can substitute peeled chopped cucumber if you don't like corn)
- 2 (2 1/4 ounce) cans black ripe olives, sliced, drained
- 1 red bell pepper, seeded and chopped
- 1 cup chopped onion
- 5 -6 cloves garlic, minced
- 1⁄3 cup green olives or 1/3 cup vegetable oil
- 1⁄4 cup lemon juice, or lime juice or a combination
- 3 tablespoons white vinegar or 3 tablespoons cider vinegar
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon freshly ground pepper
- 4 ripe avocados
- In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
- In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
- Pour over corn (or cucumber) mixture; toss to coat.
- Cover and refrigerate overnight.
- Just before serving, chop avocados and stir into salsa.
- Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.
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RECIPE MADE WITH LOVE BY
"<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>"
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This is a GREAT recipe! A super alternative for someone who can't have tomatoes. My entire family loves it. The great thing about it is that you can add some things and leave out others without changing the goodness. If I don't have olives, I just leave them out. If I have something extra, I add it. I have made it every w/e for a month and it has remained in demand. I bet it would be great with cucumbers, but I was outvoted on trying it. Thanks!
A big hit at a poolside Father's Day gathering - everyone commented on what a nice change it was from traditional tomato salsa. I added half a jalapeno (they were pretty mild, I could have used a whole one) and a few shakes of Crystal hot sauce. I thought this would be delicious wrapped inside soft taco shells with some lettuce and/or refried beans so we'll try it that way next time. Thanks for a keeper!