Avocado salsa

Recipe from: 09 January 2015
recipes, dip, healthy

Ingredients 12
Servings
Time 00:15
  • 1
    small bag of frozen corn kernels, thawed
  • 1
    red bell pepper, chopped
  • 5
    cloves
    garlic, minced
  • 1/4
    cup
    lemon juice
  • 1
    tsp
    oregano
  • 1/2
    tsp
    ground black pepper
  • 200
    g
    ripe olives, drained
  • 1
    small onion, chopped
  • 1/3
    cup
    olive oil
  • 3
    Tbs
    cider vinegar
  • 1/2
    tsp
    salt
  • 4
    avocados - peeled, pitted and diced
 

Method

 
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 for 8 hours, or overnight. Stir avocados into the mixture before serving. Makes 4 cups.

Recipe reprinted with permission of Potatoes SA.
 

Read more on: healthy  |  recipes
 

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