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Texas Caviar - The Best Avocado Salsa

Stephanie
  • 10 minutes
  • Serves 1

INGREDIENTS

1 16 ounce package

frozen corn kernels, thawed

1 can

black or white beans (drained and rinsed)

2 2.25 ounce cans

sliced ripe olives, drained

1

red bell pepper (chopped)

1

small onion (chopped)

2 cloves

garlic (minced)

1/3 cup

olive oil

1/4 cup

lemon juice

3 tbsp

cider vinegar

1 tsp

dried oregano

1/2 tsp

salt

1/2 tsp

ground black pepper

5

avocados - peeled (pitted and diced)