Avocado and Corn Salsa
Servings: 12 people
Calories: 187kcal
Ingredients
- 12 oz frozen corn, thawed
- 2-2.5 oz sliced black olives, drained
- 1 red bell pepper, chopped
- 1/2 cup red onion, chopped
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 tbsps apple cider vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cloves garlic, minced
- 4 medium ripe avocados
- tortilla chips
Instructions
- In a medium bowl, combine corn, olives, red pepper and onion.
- In a small mixing bowl, stir together olive oil, lemon juice, apple cider vinegar, oregano, salt, pepper and garlic. Pour over corn mixture; toss to coat. Cover, and refrigerate at least 4 hours or overnight.
- Just before serving, peel, pit and chop avocados. Stir into salsa. Serve with tortilla chips.
- Note: Extended refrigeration needed for this recipe. Nutritional information does not include tortilla chips.
Nutrition
Calories: 187kcal