Avocado Salsa Recipe
Avocado Salsa
1 (16 oz) package frozen corn, thawed
2 (2 1/4 oz) cans sliced ripe olives, drained
1 sweet red bell pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil or vegetable oil
1/4 cup lemon juice
3 tablespoons cider or white wine vinegar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
4 medium ripe avocados
Tortilla chips
In a large bowl, combine corn, olives, red pepper & onion
In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt & pepper; mix well
Pour over corn mixture & toss to coat
Cover & refrigerate overnight
Just before serving, chop avocados & stir into salsa
Serve with tortilla chips
Yields about 7 cups
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