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Avocado Salsa

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

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

List of 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


Recipe

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.