Avocado Salsa
Serves:
24
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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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Ingredients:
| 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 |
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.
Source: allrecipes.com
