Avocado Salsa Recipe - Allrecipes.com
Avocado Salsa Recipe
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Avocado Salsa
A cool avocado salsa with corn, olives, and red peppers in a tangy vinaigrette. See more
  • READY IN 8+ hrs

Avocado Salsa

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    30 mins

    8 hrs 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2003

Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while UNPEELED) and removed the fruit from the skin by scooping it out with a rubber spatula. It works like a charm!

Most Helpful Critical Review
Apr 03, 2006

A lot of reviewers rated this recipe high but with some pretty big modifications. I made it as written and I didn't like it very much. I thought the balance of ingredients was off (too much corn for the amount of avocado) and the oregano just wasn't right for it. I would definitely follow the advice of others and use cilantro instead. I also think the addition of tomato and black beans might make it tastier. Green onions would probably be a nice substitue for the regular onion. I recommend the recipe called Black Bean And Corn Salad II on this site. I found it much better.

Jan 25, 2004

Just like everyone else, I received raves and requests for this recipe. I accidentally added too many olives, but no one noticed. My suggestion is to use frozen WHITE corn as it is sweeter and has a nice crisp pop. And, I would add more avocado (the ones I used were too small) otherwise it looks more like a corn salsa instead of avocado salsa. Per other suggestions here, I added a minced jalapeno (take out seeds and veins if you don't like the heat), chopped cilantro and sliced green onion. It makes this recipe just perfect! Thanks a bunch, people!

Oct 11, 2004

I took the suggestion of making a wrap with this for an easy dinner. I grilled a couple of chicken breasts, sliced them up, and folded them into flour tortillas with about 2/3 cup of the salsa in each. I also used, instead if the oregano, about 1/2 cup fresh chopped cilantro, and added in 1 tsp groung cumin. Very good.

Dec 17, 2003

Wonderful!! I have made this twice, the second time using fresh chopped cilantro in place of the oregano. Both got rave reviews by everyone. Personally, I preferd the cilantro over the oregano, it gave the salsa a fresher taste. Also added more salt as others suggested and a little finely chopped serrano pepper to spice it up just a bit. Add some grilled chicken to leftovers for a great wrap.

Feb 01, 2010

Absolutely delicious! This tastes wonderfully fresh and light. I added a can of rinsed black beans and 2 chopped Roma tomatoes as well. I used Kalamata olives in red wine vinegar and 1/2 of a small red onion and left out the red pepper. I also substituted fresh lime juice for the lemon because I like lime with avocado.

Jul 30, 2003

Excellent salsa. I have made this at least 10 or 12 times in the last 1-1/2 years and it is still a big hit. We are having a Cinco de Mayo lunch at work on 5-5-03 and all of the women in the department are begging me to bring it already. I use cilantro in place of the oregano and before I bring it to work I dice the avocado and mix in about 6 hours before lunch. The mixture does marinate overnight however. Thank you for such a wonderful recipe.

Mar 29, 2003

I loved this recipe, I did take out the corn and olives--my boys don't like them--and it was just great. Everyone who had this loved it and I was proud to serve it.


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  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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