Ideal for Vegetarians
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480 min 32 $ 20
Avocado Corn Salsa
The 8-hour wait is worth it! I suggest making it before bed & leaving it overnight.
Main Ingredient: Avocado
1 (16 ounce) package frozen corn kernels, thawed
(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
peeled, pitted and diced
TipsServe with low sodium tortilla chips!
Directions Preparing: 480 min
Step 1In a large bowl, mix corn, olives, red bell pepper and onion.
Step 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.
Step 3Stir avocados into the mixture before serving.
Nutrition Facts (per serving of 1)