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Ideal for Vegetarians

480 min 32 $ 20

491

Avocado Corn Salsa

The 8-hour wait is worth it! I suggest making it before bed & leaving it overnight.

Main Ingredient: Avocado

Cuisine: Mexican

Low Calories

Ingredients

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

4 avocados

peeled, pitted and diced

Tips

Serve 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)

Calories

81

Total Fat

6.5g

Salt

73mg

Protein

1.1g

Total Carbohydrate

6.1g

Dietary Fiber

2.3g

Sugars

1g

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