Avocado salsa

Potatoes SA
Prep: 15 mins
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A zesty dip full of zing.

By Food24 January 09 2015
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Ingredients (11)

1 sweetcorn — frozen
1 red pepper — chopped
5 garlic — cloves, minced
1/4 cup lemon juice
1 tsp dried oregano
1/2 tsp freshly ground black pepper
200 g olives — ripe, drained
1 onion — small, chopped
3 vinegar — cider
1/2 tsp salt
4 avocado — diced
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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.

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