Avocado Salsa

Avocado Salsa

220
BARBARA VINSON 1

"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

8 h 30 m servings 81 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

220
  1. 283 Ratings

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Most helpful positive review

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 U...

Most helpful critical review

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 co...

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 U...

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 h...

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 i...

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...

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 co...

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 sm...

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 dep...

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.

I took this to a small dinner party (7 adults) thinking that there would be WAY too much for the crowd, but there was hardly any left over at the end of the evening. Received great reviews!