Avocado Corn Salsa recipe
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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 ⅓ cup olive oil ¼ cup lemon juice 3 tablespoons cider vinegar 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon ground black pepper 4 avocados - peeled, pitted and diced
Nutrition Info
- 80.7 caloriescarbohydrate: 6.1 gcholesterol: : -fat: 6.5 gfiber: 2.3 gprotein: 1.1 gsaturatedFat: 0.9 gservingSize: -sodium: 73.3 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Avocado Corn Salsa
Directions
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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.