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avocado Salsa 1 (16 Ounce) Package Frozen Corn, Thawed
2 (2 1/4 Ounce) Cans Sliced Ripe Olives, Drained
1 Sweet Red Bell Pepper, Chopped
1 Small Onion, Chopped
5 Garlic Cloves, Minced
1/3 Cup Olive Oil Or Vegetable Oil
1/4 Cup Lemon Juice
3 Tablespoons Cider Or White Wine Vinegar
1 Teaspoon Dried Oregano
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
4 Medium Ripe Avocados
tortilla Chips in A Large Bowl, Combine Corn, Olives, Red Pepper And Onion. In A Small Bowl, Combine Garlic, Oil, Lemon Juice, Vinegar, Oregano, Salt And Pepper; Mix Well. Pour Over Corn Mixture And Toss To Coat. Cover And Refrigerate Overnight. just Before Serving, Chop Avocados And Stir Into Salsa. serve With Tortilla Chips. yields About 7 Cups. |
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