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Avocado Salsa


  • 1 (16 ounce) package frozen corn, thawed
  • 2 cans sliced ripe olives, drained
  • 1 medium red bell pepper, chopped
  • 1 small onion, chopped
  • 5 garlic cloves, minced
  • 1 cup olive or vegetable oil
  • 3 cups lemon juice
  • 3 tablespoons cider or white wine vinegar
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 4 medium ripe avocados


  1. In a large bowl, combine corn, olives, red pepper and onion.
  2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and toss to coat.
  3. Cover and refrigerate overnight.
  4. Just before serving, chop avocados and stir into salsa.
  5. Serve with tortilla chips.

Yield: about 7 cups

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