Avocado Salsa


* 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


  1. In a large bowl, mix corn, olives, red bell pepper and onion.
  2. In 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.
  3. Stir avocados into the mixture before serving.

Spicy version

with just avocado and cilantro… for the dressing chili powder, salt, lime juice, hot sauce and olive oil…

youtube.com/watch?v=LKEQ9t7r … D&index=30

a simple version? avocado, orange segments, scallions, orange juice and olive oil… that’s it

youtube.com/watch?v=CRaunSvd … D&index=29

without corn and olives with some mangoes… minus almost all of the spices and vinegar


I have tried this before with just a pinch of habanero and it makes for a delicious spicy kick! great looking recipe, I will have to give it a try!