Friday July 19th 2019

Avocado Salsa

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Rating: 3.2/5 (6 votes cast)

Recipe: Avocado Salsa

Summary: Once you start eating this dip you can’t stop. People cannot get enough of this appetizer! This recipes takes a little time to prepare but it’s worth it. Serve with tortilla chips.

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
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 avocados – peeled, pitted and diced

Instructions

  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.
  3. Pour into the corn mixture and toss to coat.
  4. Cover and chill in the refrigerator 8 hours, or overnight.
  5. Stir avocados into the mixture before serving.

Quick notes

SUBMITTED BY: BARBARA VINSON PHOTO BY: Allrecipes

Number of servings (yield): 12

Culinary tradition: Mexican

Avocado Salsa, 3.2 out of 5 based on 6 ratings
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