Ingredients:
1 2/3 c. (about 81/4 oz.) frozen corn, thawed
2 cans (2 1/4 oz. each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
4 medium ripe avocados, peeled
Tortilla chips
Directions:
Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.
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