Avocado Salsa

SUBMITTED BY: BARBARA VINSON PHOTO BY: Allrecipes

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

PREP TIME	30 Min
READY IN	8 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 4 cups

USMETRIC

About scaling and conversions

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
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced

READ REVIEWS (111)

DIRECTIONS

In a large bowl, mix corn, olives, red bell pepper and onion.
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.
Stir avocados into the mixture before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 23, 2003 by Joan

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!

23 users found this review helpful

Reviewed on Mar. 29, 2003 by JENNREBECC

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.

9 users found this review helpful