Avocado Corn Salsa

1 (16 oz.) pkg frozen corn kernels, thawed
2 ( 2.25 oz.) cans, sliced ripe olives, drained (optional)
1 red bell pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1/3 cup olive oil
1/8 cup lemon juice
3 Tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
cilantro, chopped (optional)
4 avocados peeled, pitted, and diced
Blue tortilla chips

In a large bowl, mix corn olives, red pepper, and onion,

In a small bowl, mix garlic, olive oil, lemon juice, vinegar, salt, and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerate 8 hours, or overnight.

Stir avocados into the mixture before serving with blue tortilla chips.

via allrecipes

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