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Avocado Corn Salsa
CATEGORY: Appetizer
Although this is generally served as an appetizer with chips it also works as a salad.  It may go so fast you'll want to double the recipe.
SERVINGS:  8-10
PREP TIME:   15
COOK TIME:
INGREDIENTS

16 ounce bag frozen corn, thawed

2 (4 ounce) cans of sliced black olives, drained

1 medium sweet red pepper, chopped

1 medium onion, chopped

5 garlic cloves, chopped
1/3 cup olive oil
¼ cup lime juice
3 tablespoons white or apple cider vinegar
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
5 ripe avocados, peeled and cubed

DIRECTIONS
  1. Mix corn, olives, red pepper, onion and garlic in a large bowl.
  2. In a medium bowl, mix olive oil, lime juice, vinegar, oregano, red pepper flakes, salt and black pepper to make a dressing.
  3. Gently stir the chopped avocado into the veggie mix.  Pour the dressing over the veggies.  Chill at least 3 hours