June 19, 2008

Avacado Salsa

1 pkg (16 oz) frozen corn, thawed
2 cans (2 1/4 oz.) sliced olives, drained
1 medium red pepper, chopped
4 green onions chopped
3 garlic cloves, chopped
1/3 cup olive oil
3 T cider vinegar
1/2 t. salt
4 medium avacados
1/4 cup lemon juice
1 t. oregano
1/2 t. pepper

In a large bowl, combine corn, olives, red pepper & onions

In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt & pepper. Mix well

Pour mixture & toss to coat. Cover & refridgerate overnight (I think a couple of hours is sufficient) Just before serving, chop avocados & stir into salsa. Serve with tortilla chips.

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