Avocado Salsa

Serves: 24

You won't be able to get enough of this salsa. I love to pack it for healthy lunch. Cut up the avocados and put them in a zip-lock bag. Stir in just before eating.

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1 (16-ounce) package frozen corn kernels, thawed
2 (2 1/4-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


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.

Source: allrecipes.com

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