Salsa Recipe › Avocado Corn Salsa

People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.

Ingredients

• 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
• ⅓ cup olive oil
• ¼ cup lemon juice
• 3 tablespoons cider vinegar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 4 avocados - peeled, pitted and diced

Cooking Directions

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.

Nutrition Facts

• calories80.7
• carbohydrateContent6.1 g
• fatContent6.5 g
• fiberContent2.3 g
• proteinContent1.1 g
• saturatedFatContent0.9 g
• sodiumContent73.3 mg
• sugarContent0.9 g