Avocado Salsa
Ingredients
* 1-2/3 cups frozen corn, thawed
* 2 cans (2-1/4 ounces each) sliced ripe olives, drained
* 1 medium sweet red pepper, chopped
* 1 small onion, chopped
* 5 garlic cloves, 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 pepper
* 4 medium ripe avocado, peeled
* Tortilla chips
Directions
* In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.
* Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. Yield: about 7 cups.
Avocado Salsa
Ingredients
* 1-2/3 cups frozen corn, thawed
* 2 cans (2-1/4 ounces each) sliced ripe olives, drained
* 1 medium sweet red pepper, chopped
* 1 small onion, chopped
* 5 garlic cloves, 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 pepper
* 4 medium ripe avocado, peeled
* Tortilla chips
Directions
* In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.
* Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. Yield: about 7 cups.