🫙 From the Spice Rack
avocado salsa
1 (16 ounce) package frozen corn, thawed 2 (2 1/4 ounce) cans sliced ripe olives, drained 1 sweet red bell pepper, chopped 1 small onion, chopped 5 garlic cloves, min...
mexicansideeasy
Ingredients8 items
Ingredients
- 1(16 ounce) package frozen corn, thawed
- 2(2 1/4 ounce) cans sliced ripe olives, drained
- 1sweet red bell pepper, chopped
- 1small onion, chopped
- 5garlic cloves, minced
- 1/3cupolive oil or vegetable oil
- 1/4cuplemon juice
- 3tablespooncider or white wine vinegar
Directions
- 1
Avocado Salsa 1 (16 ounce) package frozen corn, thawed 2 (2 1/4 ounce) cans sliced ripe olives, drained 1 sweet red bell pepper, chopped 1 s
- 2
In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper
- 3
Pour over corn mixture and toss to coat
- 4
Cover and refrigerate overnight
- 5
Just before serving, chop avocados and stir into salsa
- 6
Serve with tortilla chips
- 7
Yields about 7 cups.