Avocado Salsa


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Make and share this Avocado Salsa recipe from Food.com.

Cooking time:

Allergens

  • corn

Tags

Low Protein, Low Cholesterol, < 15 Mins

Ingredients

  • frozen corn: 1
  • ripe olives: 2
  • red bell pepper: 1
  • onion: 1
  • garlic: 5 -6
  • green olives: 1/3
  • lemon juice: 1/4
  • white vinegar: 3
  • cider vinegar: 1
  • dried oregano: 1/2
  • salt: 1/4
  • pepper: 4

Instructions

  1. In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
  2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
  3. Pour over corn (or cucumber) mixture; toss to coat.
  4. Cover and refrigerate overnight.
  5. Just before serving, chop avocados and stir into salsa.
  6. Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.