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Avocado Salsa Recipe

Recipe by: BARBARA VINSON

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In8 h 30 m
  • 1In a large bowl, mix corn, olives, red bell pepper and onion.
  • 2In 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.
  • 3Stir avocados into the mixture before serving.
Ingredients
  • 32 servings
  • 81 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    81
    4%
  • Fat:
    6.5
    10%
  • Carbs:
    6.1
    2%
  • Protein:
    1.1
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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