Avocado Corn Salsa

Name: Avocado Corn Salsa
Prep time: 30 min
Total time: 8 h 30 min
Yield: 32 servings
Cuisine: American
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; 0.33333334326744 cup olive oil; 0.25 cup lemon juice; 3 tablespoons cider vinegar; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 4 avocados - peeled, pitted and diced

Total time: 8 h 30
servings: 32 servings
Dish type: Snack

VegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

30 min

Total time

8 h 30

Ingredients

servings

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
0,33 tasse olive oil
0,25 tasse lemon juice
3 c. à soupe cider vinegar
1 c. à café dried oregano
0,5 c. à café salt
0,5 c. à café ground black pepper
4 avocados - peeled, pitted and diced

Method

1
In a large bowl, mix corn, olives, red bell pepper and onion.
2
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.
3
Stir avocados into the mixture before serving.

Nutrition

calories: 81 kcal
fatContent: 7 g
fiberContent: 2 g
sugarContent: 1 g
sodiumContent: 73 mg
proteinContent: 1 g
carbohydrateContent: 6 g
saturatedFatContent: 1 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : allrecipes

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