Amazing Avocado Salsa

Amazing Avocado Salsa -- Epicurean VeganBeware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it’s so delicious! It’s packed full of flavor and would be ideal for a summer get together. (yes, it’s December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small red 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
1 C fresh cilantro, chopped
4 avocados – peeled, pitted and diced

In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.

Amazing Avocado Salsa -- Epicurean VeganPour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn’t have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!


  1. StaceyF says

    Hi April–

    This looks great. I’m just curious if Apple Cider Vinegar is OK to use instead of regular cider vinegar? I’m not terribly familiar with the differences between the two….

    All of a sudden, we have lots of avocados so this would be fun to make!


      • StaceyF says

        I FINALLY made this last night. Because there are only 2 of us, I made a 1/2 batch and it was still plenty. I followed the recipe exactly except that I left out the olives (they’re gross!). Next time, I will add some chopped jalapenos because we like hot food. I served it over black bean cakes for a tasty dinner.

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