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Avocado Corn Salsa

BARBARA VINSON
  • 510 minutes
  • Serves 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

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

4

avocados - peeled, pitted and diced