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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, minced
  • 1/3 cup olive oil or vegetable oil
  • 1/4 cup lemon juice
  • 3 tablespoons cider or white wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 medium ripe avocados
  • Tortilla chips


  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. Cover and refrigerate overnight.
  3. Just before serving, chop avocados and stir into salsa.
  4. Serve with tortilla chips.

Yield: about 7 cups

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