Avocado Corn Salsa

Name: Avocado Corn Salsa
Total time: 510
Yield: 32
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; 0.33333334326744 cup olive oil; 0.25 cup lemon juice; 3 tablespoons cider vinegar; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 4 avocados - peeled, pitted and diced

Recipe by BARBARA VINSON from allrecipes.com

Appetizer,Snack 9 Hr. 30 Mins.

Ingredients

32 servings

•

1 (16 ounce) package frozen corn kernels, thawed
•

2 (2.25 ounce) cans sliced ripe olives, drained
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1 red bell pepper, chopped
•

1 small onion, chopped
•

5 cloves garlic, minced
•

0.33333334326744 cup olive oil

•

0.25 cup lemon juice
•

3 tablespoons cider vinegar
•

1 teaspoon dried oregano
•

0.5 teaspoon salt
•

0.5 teaspoon ground black pepper
•

4 avocados - peeled, pitted and diced

Instructions

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.