Avocado Salsa
- 1.5 cups frozen corn kernels
- 1/2 cup black olives, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 5 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 avocados - peeled, pitted and diced
Preparation:
- 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 (or not).
- Stir avocados into the mixture before serving.
