Beware: 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.
Pour 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!