Name: Avocado Corn Salsa
Prep time: 30 min
Cook time: 30 min
Yield: 32
Ingredients: Frozen corn kernels, thawed - 1 (16 ounce) package; Sliced ripe olives, drained - 2 (2.25 ounce) cans; Red bell pepper, chopped - 1; Onion, chopped - 1 small; Garlic, minced - 5 cloves; Olive oil - ⅓ cup; Lemon juice - ¼ cup; Cider vinegar - 3 tablespoons; Dried oregano - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Avocados - peeled, pitted and diced - 4

Ingredients for - Avocado Corn Salsa

1. Frozen corn kernels, thawed 1 (16 ounce) package

2. Sliced ripe olives, drained 2 (2.25 ounce) cans

3. Red bell pepper, chopped 1

4. Onion, chopped 1 small

5. Garlic, minced 5 cloves

6. Olive oil ⅓ cup

7. Lemon juice ¼ cup

8. Cider vinegar 3 tablespoons

9. Dried oregano 1 teaspoon

10. Salt ½ teaspoon

11. Ground black pepper ½ teaspoon

12. Avocados - peeled, pitted and diced 4

How to cook deliciously - Avocado Corn Salsa

1 . Stage

In a large bowl, mix corn, olives, red bell pepper and onion.

2 . Stage

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.

3 . Stage

Stir avocados into the mixture before serving.